Pies make such wonderful desserts. With summer here, the fruits are so much more tasteful, tarty and juicy. It is a good time to make desserts adding fruits in all possible ways. One of the ways to incorporate them is given here. This Cherry Pie recipe comes from my friend, Kintu who is a great cook. I had a chance to try this decadent dessert at her son's birthday party. I am very delighted that she chose to share this pie's recipe. Try it out. You can also substitute other fruits like blueberries for cherry.
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| Photo by Kintu Vyas |
Serves: 8
Prep time: 15 min Bake time: 4 1/2 hrs or 3 1/2 hours, if using Ready-to-use Pie fillings
Difficulty level: Easy
Ingredients:
1 Keebler Ready Crust Graham Pie Crust
1 can (14 oz.) Sweetened Condensed Milk
1/3 cup Lemon Juice
4 1/2 tsp. Ener-G Egg Replacer + 6 Tbsp. Warm Water / You can use 3 Egg Yolks
4 cup Pitted tart Red Cherries
1/4 cup Cornstarch
1 Cup Brown Sugar
1/2 lemon's juice (optional)
Water as needed
*You can substitute this set of ingredients of Cherry filling with Ready-to Use Cherry filling
Method:
1) In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to boil.
2) Reduce the heat to low and cook, stirring frequently for about 10 min. Keep aside and cool completely before using as topping.
Note: If cherries are sour, you will need more sugar.
3) In a medium bowl, mix Egg replacer with lukewarm water (the temperature of water will affect the fluffiness of filling so be sure the water is neither cold nor hot). If using eggs, beat the egg yolks.
4) Stir in sweetened condensed milk and lemon juice. Pour the mixture in the crust.
5) Bake this crust filled with mixture at 325 degrees F for 25 min. Cool at room temperature for 1 hour. Refrigerate at least 3 hours or until set.
6) Top with the cherry filling.
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