French cherry tart w/lemon nut pie crust

8 Servings

Ingredients

Quantity Ingredient
1 pack Pie crust mix
½ cup Ground walnuts
Grated rind of 1 lemon
3 tablespoons Water
1 Egg yolk; slightly beaten
1 can (30 ounce) sweet dark cherries
½ cup Sugar
3 tablespoons Cornstarch
1 tablespoon Lemon juice
½ pounds Cream cheese
½ cup Whipping cream
2 tablespoons Confectioner's sugar

Directions

CRUST

FILLING

TOPPING

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 1½ 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 ½ 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@...

Recipe by: 60s magazine article Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998

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