Hi! Welcome to Chips and Pepper! This is my first post here 😉 My site is currently under construction. Hopefully I will have everything looking a lot better soon.
I love dreaming up awesome recipes. The problem is that a lot of times they are only awesome in my head sooo I decided to try to make more of them and put them down on paper. I also have a huge amount of cookbooks/mags that I would love to cook my way through:)
I juiced a big bowl of bright red cherries for this pie recipe. I used a little of the juice in the pie and drank the rest;) It was so tasty! I am in absolute love with my juicer, I had no idea that I could come up with so many reasons to use it.
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 4 eggs, separated
- 2/3 cup fresh cherry juice
- 3 tablespoons butter(no substitutes)
- 1 baked 9-inch pastry shell or 5 small tarts
- 1/2 teaspoon cream of tartar
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 drops red food coloring
- Combine the sugar, cornstarch, and salt in a heavy bottom medium saucepan.
- Gradually add milk, stirring until blended.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Boil 1 minute, stirring constantly.
- Remove from heat.
- Beat egg yolks with electric mixer until thick and lemon colored.
- Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
- Cook over medium heat, stirring constantly, 2 to 3 minutes.
- Remove from heat; stir in cherry juice, butter, and food coloring.
- Spoon into pastry shell.
- Beat egg whites and cream of tartar at high speed of an electric mixer 1 minute.
- Gradually add 1/4 cup sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves(2 to 4 minutes).
- Beat in vanilla.
- Spread meringue over hot filling, sealing to edge.
- Bake at 350 degrees for 12 to 15 minutes until browned.