Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
As promised, here are more cherry pie recipes from Sue's Pie Shop. The recipe with two variations is from Sue's Pie Shop: Collection of Recipes by Sue Lopez, printed in 1991.
Cherry Cream Pie
Cream Filling:
1⅓ cups sugar
½ cup flour
½ teaspoon salt
4 cups milk
4 egg yolks
2 tablespoons butter
2 teaspoons vanilla extract
2 (9-inch) baked pie shells
Cherry Topping:
1 cup sugar
¼ cup flour
¼ teaspoon salt
1 can pitted tart cherries
¼ teaspoon red food coloring
Whipped cream, for serving, optional
For the filling:
Mix 1⅓ cups sugar, ½ cup flour and ½ teaspoon salt in a saucepan. Add milk and cook over medium heat until thickened and mixture comes to a full boil.
In a bowl, beat the egg yolks. Whisking constantly, drizzle a little of the hot milk mixture into the egg yolks to temper. Add the tempered egg yolks to the saucepan. Continue cooking until mixture returns to a boil. Remove from heat and add butter and vanilla. Cool (do not cool if preparing meringue variation). Spread mixture into baked pie shells.
In a separate saucepan, combine the 1 cup sugar, ¼ cup flour, ¼ teaspoon salt. Add the cherries and food coloring. Cook over medium heat until thickened and mixture comes to a full boil. Remove from heat and cool (do not cool if making meringue variation). Spoon cherry mixture onto the cream filling. Chill and garnish with whipped cream.
Makes 2 pies.
Variations:
Chocolate Covered Cherry Pie: After spooning the cooled cherry mixture over the cream filling, prepare chocolate topping. Cook ½ cup sugar, 2 tablespoons flour, ¼ cup cocoa, ⅛ teaspoon salt and ½ cup boiling water over medium heat until thickened. Add 1½ tablespoons butter and 1 teaspoon vanilla. Cool. Spread a thin layer over the top of the pies, covering cherries. Chill and serve.
Cherry Cream Meringue Pie: Do not cool cherry mixture. Spoon topping over the cream filling, then top with meringue. Beat 1½ cups egg whites with 1 teaspoon of cream of tartar to soft peaks. Add 1 cup sugar and beat until whites stand in stiff peaks. Divide and arrange meringue over hot filling in pie shells, sealing meringue to crusts. Bake in a 350-degree oven for 25 minutes. Chill and serve.
REQUEST
■ Potato salad like that sold at Cordell's for Sue Osborn. Cordell's, which closed in the early 2000s, was a popular gourmet shop in Little Rock's Riverdale area for decades. Former Head Kat Irene Wassell described Cordell's potato salad as "creamy with chunks of potatoes and a slightly sweet taste, but no pickles."
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, AR 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 07/03/2019