Cherry  Pie






2 (9 inch) unbaked pie crusts

4 cups fresh or frozen tart cherries (pits removed)

1 tablespoons water

1 1/4 cups granulated sugar

4 tablespoons cornstarch

1 1/2 tablespoons butter

tablespoon granulated sugar, to sprinkle






Preheat oven to 375 degrees.  


Place cherries and water in medium saucepan and place over medium heat.

Cover and simmer.

After the cherries lose considerable juice, which may take a few minutes, remove from heat.


In a small bowl, mix the sugar and cornstarch together.

Pour this mixture into the hot cherries and mix well.

Return the mixture to the stove and cook over low heat until thickened, stirring frequently.

Remove from the heat and let cool.

If the filling is too thick, add a little water, too thin, add a little more cornstarch.


Pour cooled cherry mixture into the crust.

Dot with butter.

Place top crust on and flute the edge of the pie.

Make a slit in the middle of the crust for steam to escape.

Sprinkle with sugar.


Bake for about 50 minutes.


Remove from the oven and place on a rack to cool.






Chocolate  Cream  Pie






1 (9 inch) prepared chocolate cookie crumb crust or graham cracker crust. 

1 3/4 cups cold milk

2 packages (4 serving size each) Chocolate or Chocolate Fudge Instant Pudding

1 container (8 oz.) Whipped Topping, thawed






Pour cold milk into large mixing bowl.

Add pudding mix.

Beat with wire whisk until well mixed. (Mixture will be thick.)

Gently stir in whipped topping.

Spoon into crust.


Refrigerate the pie for 4 hours or until set.


Garnish with additional whipped topping and grated chocolate, if desired.


Store leftover pie in refrigerator.






Pineapple  Meringue  Pie






1 (9 inch) baked pie crust

2 (20 oz each) cans crushed pineapple

4 eggs (separated)   

6 tablespoons cornstarch

1 cup granulated sugar (divided)

1/2 teaspoon salt

2 tablespoons lemon juice






Preheat oven to 400 degrees.


Combine cornstarch, 1/2 cup sugar, salt and undrained pineapple in saucepan.

Cook over low heat, stirring constantly, until clear and thick.


In a bowl beat egg yolks.

Add a little of the hot mixture to yolks stirring constantly.

Pour mixture along with lemon juice into saucepan.

Cook 1 minute.


Pour into pie shell.


In a large glass or metal bowl, whip egg whites until foamy.

Add sugar gradually, and continue to whip until stiff peaks form.

Spread meringue over the hot filling, spreading to crust.


Bake for 10 minutes, or until nicely browned.


Let cool and serve.









 Salem's Den  Salem 2004 and Beyond  

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