Lemon-cherry pie

Yield: 1 pie (9\")

Measure 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 \N Pie crust mix stick
½ cup Almonds; ground or finely chopped
1 pounds Pie filling, cherry

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

Similar recipes