CHERRY PIE SUPREME
Reading edition
Put into ice tray of refrigerator ½ cup Pet Evaporated Milk
Chill until ice crystals begin to form around edges.
Mix together in a saucepan 3 tablespoons cornstarch
¾ cup sugar
⅛ teaspoon salt
¼ teaspoon cinnamon (can omit)
Drain and save juice from 2 cups canned, sour, pitted cherries (No. 2 can)
If necessary, add enough water to cherry juice to make 1 cup.
Stir gradually into cornstarch mixture. Cook and stir over medium heat until very thick, about 7 minutes. Cool thoroughly.
Mix until smooth 2 tablespoons melted butter or margarine
1 tablespoon lemon juice
few grains salt
1 cup powdered sugar
Whip ice cold milk with cold rotary beater, or electric beater at high speed, until fluffy. Beat in powdered sugar mixture about ¼ at a time. Do not overbeat.
Add drained cherries to cooled cornstarch mixture and then take out 18 cherries to decorate top of pie.
Put filling into cold 9-inch baked pastry shell. Put whipped mixture around edge of pie. Decorate with cherries. Chill about an hour before serving.
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