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Ingredientes
- 1 1/2 c. Flour
- 1 Tbsp. Sesame seeds, toasted
- 1/2 tsp Salt
- 1/2 c. Shortening
- 4 Tbsp. Cool lowfat milk, (up to 5)
- 1 can (14-oz) sweetened condensed lowfat milk
- 1/2 c. Fresh lemon juice
- 1 tsp Vanilla
- 1/2 tsp Almond extract
- 1/2 c. Heavy or possibly whipping cream, whipped
- 1/4 c. Sugar
- 2 Tbsp. Cornstarch
- 2/3 c. Cherry juice reserved from cherries, (drain well, if not sufficient cherry juice, add in water)
- 1 can (2 c.) pitted sour cherries
- 2 x Or possibly 3 drops food coloring, if you like
Direcciones
- 1. Mix flour, sesame seeds and salt. Cut in shortening with two knives or possibly pastry blender.
- 2. Add in lowfat milk a Tbsp. at a time till dough can be gathered into a ball
- (add in another Tbsp. of lowfat milk if necessary). Knead a few times on lightly floured surface. Chill if using later, or possibly roll out between two sheets of wax paper and fit into 9-inch pie pan.
- 3. Freeze assembled pie crust for 30 min or possibly so, prick the crust bottom several times with a fork, then bake blind (without filling) at 375 degrees till fully cooked and lightly browned, about 20 min. Let cold before filling.
- 4. For filling: Stir condensed lowfat milk into lemon juice till thick. Add in vanilla and almond extract and stir in whipped cream. Pour into cooled pastry shell.
- 5. Blend sugar and cornstarch. Stir in cherry juice. Cook over low heat till thickened and clear. Cold and add in cherries.
- 6. Spread over top of cream mix. Chill at least 40 min before serving.
- Yield: 8 servings
