Cherry Pie

March 14, 2016

Filling prepared from gelatin, water, pitted cherries, white sugar, cornstarch, fresh lemon juice, and food coloring. Filling is spooned into vanilla wafer crust and chilled several hours before serving.


1 (9 inch) Prepared Vanilla Wafer Crust,

1 (.25 ounce) package Unflavored Gelatin,

2 tablespoons Cold Water

4 cups Cherries, pitted

1 cup White Sugar

2 tablespoons Cornstarch

4 teaspoons Lemon Juice

3 drops Red Food Coloring


In a small bowl, soften the gelatin in cold water.

Set aside.

In a medium saucepan, mash half of the cherries with the sugar.

Stir in the cornstarch, lemon juice, and food coloring.

Cook over medium heat, stirring until thick and transparent.

Remove the mixture from the heat.

Add in the softened gelatin, and stir briskly.

Slice the remaining cherries into the crust, and pour the gelatin mixture over the cherries.

Chill at least 4 hours before serving.


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