LEMON CHESS PIE WITH SOUR CHERRIES
|1 1/2 c||sugar|
|1 Tbsp||yellow cornmeal|
|1 Tbsp||all purpose flour|
|3 lg||eggs, slightly beaten|
|grated zest and juice of 2 lemons|
|4 Tbsp||butter, unsalted, melted and cooled|
|1/2 c||heavy cream|
|1 tsp||pure vanilla extract|
|1/2 c||red sour pitted cherries|
|1 unbaked 9" pie shell|
Pinched by FrecklesMom, and 53 more.
- Grocery List
DirectionsPreheat the oven to 350 F.Combine the sugar, cornmeal, and flour in a bowl and stir until blended.Add the lemon zest, lemon juice, butter, cream, and vanilla to mix until well blended.Place the cherries in the bottom of the chilled, unbaked pie crust.Pour the filling on top of the cherries. Bake 50-55 minutes, or until top is golden brown and a tooth pick inserted in the center comes out clean.Cool the pie completely on a baking rack before slicing.