Cherry-Nut Pie
Cherry-Nut Pie
1 8-inch baked pie shell
1 16-ounce can sour pitted cherries
2/3 cup sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/4 teaspoon almond flavoring
Few drops red food coloring
1/2 cup chopped nuts
Whipped cream or ice cream
Drain cherries and add enough water to cherry juice to make 1 cup liquid.
Mix sugar, cornstarch and salt. Add sugar mixture to cherry juice. Cook, stirring constantly until thickened.
Remove from heat and add cherries, almond flavoring and coloring. Cool.
Add nuts and pour into pie shell. Chill in refrigerator. serve topped with whipped cream or ice cream if desired.
To make whipped-cream hatchets: Place whipped cream in pastry tube and form hatchet designs on waxed paper. Place in freezer until firm, then quickly place hatchets on pie, using spatula.
1 8-inch baked pie shell
1 16-ounce can sour pitted cherries
2/3 cup sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/4 teaspoon almond flavoring
Few drops red food coloring
1/2 cup chopped nuts
Whipped cream or ice cream
Drain cherries and add enough water to cherry juice to make 1 cup liquid.
Mix sugar, cornstarch and salt. Add sugar mixture to cherry juice. Cook, stirring constantly until thickened.
Remove from heat and add cherries, almond flavoring and coloring. Cool.
Add nuts and pour into pie shell. Chill in refrigerator. serve topped with whipped cream or ice cream if desired.
To make whipped-cream hatchets: Place whipped cream in pastry tube and form hatchet designs on waxed paper. Place in freezer until firm, then quickly place hatchets on pie, using spatula.
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