Recipe Cherry Cream Pie Amish Cooking Dessert Recipes

In the top of a double boiler, combine the sugar, cornstarch, and salt. Gradually add the milk, stirring until smooth. Add the eggs and cook over boiling water for approx. 8 minutes, stirring constantly, until thickened. Remove from heat and add butter and vanilla. Cool. Pour into the baked pie shell. Cover with Cherry Pie Topping.
Cherry Pie Topping:
In a 1-quart saucepan, combine the sugar and arrowroot, gradually adding the water to make a smooth paste. Bring to a boil over medium heat, stirring constantly until slightly thickened. Add the lemon juice and cherries and cook for 5 minutes. Remove from heat and cool. When cool, pour over the cream mixture and chill for at least 30 minutes before serving.

Makes 1 (9") pie

1 baked 9" pie shell
1/3 c. granulated sugar
2 T. cornstarch
1/4 t. salt
1 c. milk
2 eggs, slightly beaten
1 T. butter
1/2 t. vanilla extract
Cherry Pie Topping:
1/2 c. granulated sugar
1½ T. arrowroot or cornstarch
1/4 c. water ( when using canned cherries, use the cherry liquid and add 1 drop red food coloring)
1/2 t. lemon juice
1½ c. pitted cherries

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