Miriam’s Cherry Pie has an unexpected twist tucked beneath the fruit filling—a layer of grated American cheese. The handwritten recipe pairs cherries with a homemade pie crust and that surprising savory touch for a pie that’s definitely a little different from the usual.
Cherry Pie
Serves 6
1/2 cup cherry juice
1/2 cup water
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups pitted drained cherries
1-8 inch pastry shell
3/4 cup grated American cheese
1 cup cream whipped.
Combine:
juice
water
sugar
cornstarch
salt
Heat to boiling and cook until thick.
Remove from heat and add cherries.
Cool.
Pour into cooled, baked pastry shell which has been sprinkled with the cheese.
Chill.
Serve with whipped cream to which 2 teaspoons of powdered sugar and a few drops of vanilla has been added.