Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Red Cherry Pie
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- #48335
A sweet-tart cherry filling is nestled between two flaky pastry crusts. Perfect any time of the year. Delicious served with a scoop of vanilla ice cream.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 can (32 ounce size) pitted tart cherries
3/4 cup sugar
1/4 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/2 cup sugar
1 tablespoon butter
1/2 teaspoon almond extract
5 drops red food coloring
1 pie pastry for double-crust 9" pie
directions
Drain cherries, reserving 1 c. juice; set cherries aside.
Combine 3/4 c. sugar, cornstarch, and cinnamon in medium saucepan; stir mixture to remove lumps. Stir cherry juice into sugar mixture. Cook over medium heat, stirring constantly, until smooth and thickened.
Remove from heat; stir in cherries, 1/2 c. sugar, butter, and almond extract. Stir in food coloring.
Line 9" pie plate with half of pastry. Pour cherry mixture into pastry shell. Cover with top crust. Trim edges of pastry; seal and crimp edges. Cut slits in top of crust for steam to escape.
Bake at 425 degrees F for 45-55 minutes or until golden.
added by
timberland
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
January 19, 2006
Pie was easy to make -- did not require much time. Taste was excellent.