*  Exported from  MasterCook  *

                  Cherry City Amaretto-Cherry Cream Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Crisco Single Crust/10 inch
                        Cream Layer:
     2/3  Cup           granulated sugar
     1/4  Cup           cornstarch
     1/4  Tsp           salt
   2      Cups          half-and-half cream
   1      Cup           milk
   3                    egg yolks -- lightly beaten
   1      Tb            Golden Crisco Shortening
     1/2  Tsp           almond extract
                        Filling:
   1      Can           pitted red tart cherries
                        = in water/14 oz
     1/2  Cup           reserved cherry liquid
     2/3  Cup           granulated sugar
   2      Tb            cornstarch
   2      Tb            all-purpose flour
                        a Pinch salt
   1      Tb            Amaretto liqueur
   1      Tsp           red food color (optional)
     1/2  Tsp           fresh lemon juice
     1/2  Tsp           vinegar
   1      Tb            Golden Crisco Shortening
                        Topping:
   1 1/2  Tsp           unflavored gelatin
   2      Tb            plus 2 tsp water
   1 1/2  Cups          whipping cream
   6      Tb            icing sugar
   1      Tsp           almond extract
   1 1/4  Oz            white chocolate bar
                        = with almonds/ shaved
                        Slivered almonds

   1. For crust, prepare and bake Crisco Single Crust. Cool completely.  

2. For cream layer, combine 2/3 cup granulated sugar, 1/4 cup cornstarch
 and salt in medium saucepan. Stir in cream and milk.
 Cook and stir on medium heat until mixture comes to a boil.
 Boil 1 minute. Remove from heat. 
Stir half of mixture into beaten egg yolks. Mix well.
 Return mixture to saucepan. Blend well. Boil and stir 1 minute. Remove from heat.
 Stir in Golden Crisco Shortening and almond extract. 
Cool to room temperature. Refrigerate.  

3. For filling, drain cherries, reserving 1/2 cup liquid.
 Pat cherries with paper towels.
 Combine 2/3 cup granulated sugar, 2 tablespoons cornstarch, flour and salt
 in medium saucepan. Mix until smooth.
 Cook and stir on medium heat until mixture is thickened and clear. Add cherries. 

Cook and stir on low heat 10 to 15 minutes. Remove from heat. 
Stir in Amaretto, food colour, lemon juice, vinegar and Golden Crisco Shortening.
 Cool to room temperature. 

 4. For topping, combine gelatin and water in very small saucepan.
 Cook and stir on low heat until gelatin dissolves. Cool until warm, but still liquid. 

 5. Beat whipping cream in medium bowl at high speed of electric mixer until soft peaks form. 
Beat in gelatin slowly. Beat in icing sugar and almond extract. 

 6. To assemble pie, spread cream layer in cooled pie crust. 
Cover with cherry filling. Pipe topping over filling in decorative fashion.
 Sprinkle with shaved chocolate and slivered nuts. Refrigerate.

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