| CHERRY CITY AMARETTO CHERRY CREAM PIE |
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Makes One 10-inch Pie 8 Servings10-inch Classic CRISCO Double Pie Crust 2/3 cup granulated sugar 1/4 cup corn starch 1/4 teaspoon salt 2 cups half-and- half 1 cup milk 3 egg yolks, lightly beaten 1 tablespoon butter or margarine 1/2 teaspoon almond extract 1 can (16 ounces) pitted red tart cherries in water 1/2 cup reserved cherry liquid 2/3 cup granulated sugar 2 tablespoons cornstarch 2 tablespoons all-purpose flour 1/8 teaspoon salt 1 tablespoon amaretto 1 teaspoon red food color (optional) 1/2 teaspoon fresh lemon juice 1/2 teaspoon vinegar 1 tablespoon butter or margarine 1 -1/2 teaspoons unflavored gelatin 2 tablespoons plus 2 teaspoons water 1 -1/2 cups whipping cream 6 tablespoons confectioners' sugar 1 teaspoon almond extract 1 bar (1-1/4 ounces) white chocolate with almonds, shaved Slivered almonds For crust, prepare and bake (see Classic Crisco Pie Crust recipe). Cool completely. For cream layer, combine 2/3 cup granulated sugar, 1/4 cup cornstarch and salt in medium saucepan. Stir in half-and-half and milk. Cook and stir on medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir half of mixture into beaten egg yolks. Mix well. Return mixture to saucepan. Blend well. Boil and stir 1 minute. Remove from heat. Stir in butter and almond extract. Cool to room temperature. Refrigerate. For filling, drain cherries, reserving 1/2 cup liquid. Pat cherries with paper towels. Combine 2/3 cup granulated sugar, 2 tablespoons cornstarch, flour and salt in medium saucepan. Mix until smooth. Cook and stir on medium heat until mixture is thickened and clear. Add cherries. Cook and stir on low heat 10 to 15 minutes. Remove from heat. Stir in amaretto, food color, lemon juice, vinegar and butter. Cool to room temperature. For topping, combine gelatin and water in very small saucepan. Cook and stir on low heat until gelatin dissolves. Cool until warm, but still liquid. Beat whipping cream in medium bowl at high speed of electric mixer until soft peaks form. Beat in gelatin slowly. Beat in confectioners' sugar and almond extract. To assemble pie, spread cream layer in cooled pie crust. Cover with cherry filling. Pipe topping over filling in decorative fashion. Sprinkle with shaved chocolate and slivered nuts. Refrigerate. |
