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Paisley Road Public School
 | | Classic Cherry Pie “This is the best we have tasted”
3 cups frozen cherries, thawed
2 1/2 tbsp. cornstarch
¼ tsp. salt
¼ tsp. almond extract
5-6 tbsp. white sugar
2 tsp. lemon juice
1 tbsp. butter
Pastry for 2-crust 9” pie (Tenderflake recipe is our favourite) Drain cherries, reserving juice. Combine sugar, cornstarch and salt in saucepan; blend in cherry juice. Stir over direct heat until thick and clear. Remove from heat and stir in butter, almond, lemon and cherries. Cool. Pour into pastry-lined pie pan. Cover with plain or lattice top. Seal. Bake at 400 F for 10 minutes; reduce heat to 350 F for about 30 minutes. This pie filling is great for cherry cheesecake, tarts or as a sauce.
Quick Cherry Oatmeal Crunch
“Always a favourite at our house!” 2 cups frozen cherries, thawed
1 tbsp. minute tapioca
½ cup butter (margarine)
1-cup brown sugar
1-cup quick-cooking oatmeal
1 cup all purpose flour
¼ tsp. baking powder
¼ tsp. salt Mix cherries and tapioca, let stand 15 minutes. Cream butter and add sugar and oatmeal. Sift together flour, salt and baking powder. Combine with butter mixture. Press half of this mixture into a greased 9x9” pan. Scatter cherries and tapioca on top, and cover with remaining oatmeal mixture. Bake at 350F for 40 minutes.
Flaming Red Cherries Jubilee
“A blazing success!” 2 cups frozen cherries, thawed
3 tbsp. white sugar
1 tbsp. cornstarch
1/8 tsp. almond extract
1 tsp. lemon juice
¼ cup brandy
1-quart vanilla ice cream Drain cherries, reserving juice. In a small skillet combine cornstarch and sugar with juice. Stir over direct heat until thick and clear. Add cherries, almond and lemon; bring to a boil, then turn to simmer, while you heat the brandy. Pour hot brandy over hot cherries. Light and pour flaming cherries over individual servings of ice cream. Serves 6.
Cherry Chiffon Pie
“Great to make ahead!”
2 cups frozen cherries, thawed
1 envelope unflavoured gelatin
½ cup white sugar
2 egg whites
¼ tsp. cream of tartar
¼ cup white sugar
½ cup whipping cream, whipped
9” baked pie shell, pastry or graham crust Drain cherries, reserving juice. Soften gelatin in juice. Heat cherries with ½ cup sugar to boiling. Add gelatin mixture and stir until dissolved. Cool in refrigerator until mixture begins to thicken. Beat egg whites and cream of tartar until fluffy. Gradually add ¼ cup sugar and beat until stiff. Fold cherry mixture into egg whites. Fold in whipped cream. Pile into pie shell. Chill to set.
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