Sour Cream Cherry Pie
1 graham cracker crust for 9″ pie*
1 1/8 cups sugar, divided**
2 tablespoons cornstarch
1/4 teaspoon nutmeg or almond extract, optional
1/4 teaspoon salt
1 cup water
2 eggs, beaten
2 cups dried cherries, craisins, or raisins
1 1/2 cups cultured sour cream, divided
Fresh cherries, optional garnish
Prepare graham cracker crust* and press into bottom and sides of 9″ pie plate.
Combine 1 cup sugar, cornstarch, optional almond extract or nutmeg, salt, water, beaten eggs and dried cherries in medium saucepan. Over medium heat and stirring, bring mixture to a boil. Reduce heat and simmer 1 minute. Remove from heat and stir in 1 cup sour cream. Pour filling into prepared pie shell. Cool 30 minutes.
Stir remaining 2 tablespoons sugar into remaining 1/2 cup sour cream; stir until smooth and sugar is dissolved. Spread over top of pie. Cover and refrigerate until set. Garnish with optional fresh cherries
Fun dessert using Utah cherries. Recipe serves 8
For a more even consistency, coarsely grind dried fruit before preparing.
* Graham Cracker Crust: 1 1/2 cups graham cracker crumbs mixed with 3 tablespoon sugar and 1/4 cup melted butter. Press into 9-inch pie plate; bake at 350 degrees for 10 minutes.
** Sugar may be adjusted to taste preference and/or depending on whether fruit was dried with added sugar.
For nutrition analysis go to http://www.UtahDairyCouncil.com