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dock and dine

French Cherry Tart W/lemon Nut Pie Crust

Ingrients & Directions -CRUST- 1 pk Pie crust mix 1/2 c Ground walnuts Grated rind of 1 lemon 3 tb Water 1 Egg yolk; slightly beaten FILLING 1 cn (30 ounce) sweet dark -cherries 1/2 c Sugar 3 tb Cornstarch 1 tb Lemon juice 1/2 lb Cream cheese TOPPING 1/2 […]

Ingrients & Directions


-CRUST-
1 pk Pie crust mix
1/2 c Ground walnuts
Grated rind of 1 lemon
3 tb Water
1 Egg yolk; slightly beaten

FILLING
1 cn (30 ounce) sweet dark
-cherries
1/2 c Sugar
3 tb Cornstarch
1 tb Lemon juice
1/2 lb Cream cheese

TOPPING
1/2 c Whipping cream
2 tb Confectioner’s sugar

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Blend together pie crust mix, nuts and lemon rind. Sti water into egg yolks
and sprinkle evenly over dry mixture while tossing and stirring with fork.
Pressdough together and roll out to 1 1/2 inches larger than inverted 9
inch pie pan; fit dough into pan. Turn over-lapping edge under and flute.
Bake in 400 F. oven and 15 minutes; cool. While pie crust is baking, drain
cherries; measure and reserve 1 cup juice. Mix together sugar and
cornstarch. Stir in cherry juice and lemon juice. Add 1/2 cup cherries,
heat to boil, stirring constantly until mixture is clear and thick. Fold in
remaining cherries. To fill piecrust, soften cream cheese and spread on
bottom of prepaked pie shell. Pour cherry mixture onto cream cheese layer;
cool. Before serving, whip cream, add confectioner’s sugar and decorate pie
as desired. Makes 6-8 servings. MC formatting by bobbi744@sojourn.com


Yields
8 Servings

Available on Ebay today

RobinDee

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