CHERRY JUBILEE PIE/FOOLPROOF PIE CRUST PIE CRUST: 4 c. flour, lightly spooned into mixing bowl 1 tbsp. sugar 1 tsp. salt 1 3/4 c. shortening 1/2 c. water 1 egg 1 tbsp. vinegar Blend flour, sugar, salt and shortening with cutter. Mix water, egg and vinegar and add to flour mixture. Mix well. This is enough for 5 pies. Wrap in Saran Wrap. Will keep in refrigerator for 2-3 weeks. PIE: 1 pie shell 1 (3 oz.) pkg. cream cheese 1/2 c. confectioners' sugar 1 c. heavy cream 1 tsp. vanilla 1 can cherry pie filling Cream cream cheese and sugar. Beat cream and vanilla until stiff and combine with cheese mixture. Place in bottom of pie shell. Top with cherry filling, spreading to the sides being careful to cover the cheese completely. Chill at least 6 hours before serving. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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