Cherry Burgundy Pie
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- 1 lb
- can pitted dark sweet cherries
- 3 oz
- package cherry flavored gelatin
- 1 pt
- vanilla ice cream
- 1 tsp
- lemon juice
- 3 Tbsp
- red burgundy
- 8 inch baked pastry shell, cooled
1Drain cherries, reserving syrup. Add enough water to syrup to make 1 cup; heat to boiling.
2Dissolve gelatin in boiling liquid.
Add ice cream by spoonfuls, stirring till melted.
Blend in lemon juice and wine.
3Chill till mixture mounds when spooned.
Quarter cherries; fold into mixture.
Chill again, if necessary to mound before piling into shell.
4Chill till firm.