Yield: 1 Servings
|2 cups||Pre-sifted flour|
|1 can||(1 pound) water packed pitted red sour cherries|
|3 tablespoons||Quick cooking tapioca|
|¼ teaspoon||Red food coloring|
|2 teaspoons||Lemon juice|
|¼ teaspoon||Cream of tartar|
|¾ cup||Chopped nuts|
*Be sure to note that out of the 4 eggs, 3 are divided with yolks being used in one part and the whites in another.
Preheat oven to 425. Grease 11" x 7" x 1/12" baking pan.
Into mixing bowl, sift flour and salt. Add shortening and cut in until mixture resembles fine crumbs. Stir in 1 egg and mix until a soft dough is formed. Spread dough in bottom of prepared pan. Bake in preheated oven 20 minutes. Remove and set aside.
Reduce oven temp to 350.
Prepare cherry filling: Drain cherries; reserve liquid. Add sufficient water to liquid to make 1 cup. Put into saucepan and stir in 3 egg yolks, ¾ cup of the sugar, the tapioca and food coloring. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat and stir in cherries and lemon juice. Prepare meringue: Put 3 egg whites into mixing bowl. Add vanilla and cream of tartar and beat until foamy. Gradually add remaining sugar and continue beating until meringue is stiff and glossy.
Fold in chopped nuts. Pour cherry filling into crust in pan and spread with meringue. Bake in preheated oven 20 minutes, or until meringue is golden.
Cool and cut into squares. Serves 8 to 10.
Taken from old newspaper clipping.
Posted to recipelu-digest by "Brenda H. Alcorn" <balcorn@...> on Feb 03, 1998