Sour Cream Cherry Pie
(from The Joy of Cooking)
(from The Joy of Cooking)
Preheat oven to 325F
1 9-inch single-crust pie or 4 tarts
Fill shell with the following cherry custard:
3 eggs, beaten
3/4 cup sugar
3/4 cup cultured sour cream (I use no fat kind -- it works)
2 cups fresh cherries, pitted
1 9-inch single-crust pie or 4 tarts
Fill shell with the following cherry custard:
3 eggs, beaten
3/4 cup sugar
3/4 cup cultured sour cream (I use no fat kind -- it works)
2 cups fresh cherries, pitted
Bake until the custard is firm, about 1 hour.
Serve very hot or very cold.
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