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  • Becky's Cherry Pie

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    Becky's Cherry Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. Flour
    • 1 Tbsp. Sesame seeds, toasted
    • 1/2 tsp Salt
    • 1/2 c. Shortening
    • 4 Tbsp. Cool lowfat milk, (up to 5)
    • 1 can (14-oz) sweetened condensed lowfat milk
    • 1/2 c. Fresh lemon juice
    • 1 tsp Vanilla
    • 1/2 tsp Almond extract
    • 1/2 c. Heavy or possibly whipping cream, whipped
    • 1/4 c. Sugar
    • 2 Tbsp. Cornstarch
    • 2/3 c. Cherry juice reserved from cherries, (drain well, if not sufficient cherry juice, add in water)
    • 1 can (2 c.) pitted sour cherries
    • 2 x Or possibly 3 drops food coloring, if you like

    Directions

    1. 1. Mix flour, sesame seeds and salt. Cut in shortening with two knives or possibly pastry blender.
    2. 2. Add in lowfat milk a Tbsp. at a time till dough can be gathered into a ball
    3. (add in another Tbsp. of lowfat milk if necessary). Knead a few times on lightly floured surface. Chill if using later, or possibly roll out between two sheets of wax paper and fit into 9-inch pie pan.
    4. 3. Freeze assembled pie crust for 30 min or possibly so, prick the crust bottom several times with a fork, then bake blind (without filling) at 375 degrees till fully cooked and lightly browned, about 20 min. Let cold before filling.
    5. 4. For filling: Stir condensed lowfat milk into lemon juice till thick. Add in vanilla and almond extract and stir in whipped cream. Pour into cooled pastry shell.
    6. 5. Blend sugar and cornstarch. Stir in cherry juice. Cook over low heat till thickened and clear. Cold and add in cherries.
    7. 6. Spread over top of cream mix. Chill at least 40 min before serving.
    8. Yield: 8 servings

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