CHERRY CREAM PIE

from Winn Crook, Lorianne's Mom

Cream Filling

Ingredients:	1 pre-baked pie 8” pie shell, homemade or store-bought 2/3 cup sugar 3 Tablespoons cornstarch (or 1/3 cup flour) ¼ teaspoon salt 1 ½ cups scalded milk 3 egg yolks, well beaten 1 Tablespoon butter 1 teaspoon vanilla extract

Directions:	1. Mix sugar, flour, cornstarch, and salt in upper part of a double boiler or in a heavy-bottomed saucepan. 2. Gradually add scalded milk. Stir until mixture thickens; cook about 10 minutes. It is important that this mixture becomes very thick, almost like paste, or the pie will be runny. 3. When the mixture is very thick, remove pan from heat. Add a spoonful or two of the hot filling to the egg yolks and mix to temper the eggs (this helps warm the yolks slightly so they won’t cook or “scramble” when added to the hot cream filling). Add the tempered yolks into the cream filling and return the pan to the heat. Cook 2 minutes, stirring constantly. 4. Remove pan from heat. Add butter and vanilla extract. Let cool 5 minutes or more, then pour into the pre-cooked pie shell.

Ingredients:

1 pre-baked pie 8” pie shell, homemade or store-bought

2/3 cup sugar
3 Tablespoons cornstarch (or 1/3 cup flour)
¼ teaspoon salt
1 ½ cups scalded milk
3 egg yolks, well beaten
1 Tablespoon butter
1 teaspoon vanilla extract

Directions:

1. Mix sugar, flour, cornstarch, and salt in upper part of a double boiler or in a heavy-bottomed saucepan.

2. Gradually add scalded milk. Stir until mixture thickens; cook about 10 minutes. It is important that this mixture becomes very thick, almost like paste, or the pie will be runny.

3. When the mixture is very thick, remove pan from heat. Add a spoonful or two of the hot filling to the egg yolks and mix to temper the eggs (this helps warm the yolks slightly so they won’t cook or “scramble” when added to the hot cream filling). Add the tempered yolks into the cream filling and return the pan to the heat. Cook 2 minutes, stirring constantly.

4. Remove pan from heat. Add butter and vanilla extract. Let cool 5 minutes or more, then pour into the pre-cooked pie shell.

Cherry Filling

Ingredients:	1 cup sugar 2 Tablespoons cornstarch ½ teaspoon cinnamon 1 to 1 ½ Tablespoons lemon juice, fresh squeezed is best 2 cans sour (tart) pitted cherries, very well drained (reserve 1 cup of the juice)

Directions:	1. In a saucepan over medium heat, blend the first four ingredients with the juice from the cherries. Stir and cook until thickened. 2. Add the well drained cherries (blot them with paper towels if necessary). Boil one minute. Cool 5 to 10 minutes. Pour over the cooled cream filling in the pie shell. 3. When the pie has cooled and set, serve topped with whipped cream.

Ingredients:

1 cup sugar
2 Tablespoons cornstarch
½ teaspoon cinnamon
1 to 1 ½ Tablespoons lemon juice, fresh squeezed is best
2 cans sour (tart) pitted cherries, very well drained (reserve 1 cup of the juice)

Directions:

1. In a saucepan over medium heat, blend the first four ingredients with the juice from the cherries. Stir and cook until thickened.

2. Add the well drained cherries (blot them with paper towels if necessary). Boil one minute. Cool 5 to 10 minutes. Pour over the cooled cream filling in the pie shell.

3. When the pie has cooled and set, serve topped with whipped cream.