Lemon-cherry pie
1 pie (9\")
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Milk, sweetened condensed |
| ⅓ | cup | Lemon juice; freshly squeezd |
| ½ | teaspoon | Vanilla extract |
| ½ | teaspoon | Almond extract |
| ½ | cup | Cream, heavy; whipped |
| 1 | Pie crust mix stick | |
| ½ | cup | Almonds; ground or finely chopped |
| 1 | pounds | Pie filling, cherry |
Directions
Mix first 4 ingredients well. Whip the cream and fold into this mixture. Let sit in refrigerator 2 to 3 hours.
Mix piecrust according to package directions, adding almonds to the mixture. Roll pastry and fit into a 9" piepan. Prick pastry and bake at 475 degrees for 8 to 10 minutes. Cool.
Add the chilled mixture to cooled piecrust, and pour the cherry filling over top. Return to refrigerator until ready to serve.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
Submitted By LAWRENCE KELLIE On 03-21-95