Pecan Crust Cherry Pie

PECAN CRUST CHERRY PIE

CRUST:

1 1/4 c. flour 1/8 tsp. salt 1/2 tsp. baking powder 1 tbsp. sugar 1/4 c. pecans, chopped 4 tbsp. butter 4 tbsp. Crisco 2 tbsp. water 1 egg yolk

Combine flour, salt, baking powder and sugar; cut in butter and Crisco. Add water and egg yolk and work into mixture. Add pecans. Roll out between wax paper. Bake in 9 or 10 inch pan at 350 degrees until lightly browned. Let cool and fill with cream filling.

CREAM FILLING:

1 can Eagle Brand milk 1/3 c. lemon juice 1 tsp. vanilla 1 c. whipped cream

Combine milk, lemon juice and vanilla and stir until mixture thickens. Fold in whipped cream and spoon into pie shell. Top with a can of cherry pie filling; chill. Before serving top with a cup of whipped cream.

Enjoy.

Contributed by :

 * World Recipes Y-Group