ksul-uasc-mscc224_054

lightly with a knife, about 4 or 5 Tb.
will be [......] [...]. Chill pastry. Drain
juice from cherries and mix with
sugar and cornstarch. Bring to boil
over low hear, while stirring. Line
a 9" pie pan with pastry. Put in
cherries and pour juice over them. Roll
remaining pastry to ⅛" thick and cut
in long strips ⅜" wide. Lay across
lattice fashion. Bake in hot oven
450° min for 15 mins. Reduce heat
to 375 for 25 min longer.

Caramel Nut Chiffon Pie

1½ C ground Brazil nuts
15 Tb. sugar	3 eggs, separated
2 C milk	½ t salt
1 Tb. plain gelatin	1 t. vanilla

Combine Brazil nuts and 3 Tb.
sugar and mix well. Press into 9" pie
plate and bake in hot oven of 450° for
8 min, then cool. Melt 6 Tb. of sugar
in a skillet until golden brown