Star Spangled Cherry Pie Food

STAR SPANGLED CHERRY PIE

Steps:

• 1. Beat cream cheese until light and fluffy.
• 2. Add condensed milk and blend until smooth
• 3. Stir in lemon juice and vanilla and blend.
• 4. Pour into pie crust.
• 5. Chill 2-3 hours, then with pie filling, and serve.

CHERRY-LIME SPARKLER

Steps:

• Place the pitted cherries in a large mixing bowl. Add the sugar, lime juice and salt. Stir until the cherries are evenly coated. Set aside at room temperature for 1 hour to macerate the cherries.
• Drain the cherry mixture, collecting and reserving all the juice. Thread the macerated cherries amongst 8 cocktail skewers and set aside for garnish.
• Stir together the reserved cherry juice and seltzer in a small pitcher.
• Fill 8 highball glasses with ice cubes. Pour the cherry sparkler over the ice and garnish each glass with a skewer of cherries and a sprig of mint. Serve immediately.

STAR-SPANGLED LEMON ICEBOX PIE

Steps:

• Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk., Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.

STAR-SPANGLED CHERRY PIE

Steps:

• 1. Gather the pie crust dough scraps together into a ball flatten. Place between 2 sheets of plastic wrap and roll 1/8 inch thick. With a 2-inch cookie cutter, cut the dough into shapes, rerolling and using the scraps. Set aside.2. Preheat the oven to 400°F. 3. In a small bowl, combine the lemon juice and water. Add the arrowroot powder and stir until well blended. Stir in the vanilla. If the mixture is too thick, add a few drops of water.4. In a large bowl, combine the frozen cherries and the sugar. Add the arrowroot mixture, stirring to coat the cherries. Pour into the prepared pie crust. Arrange the cutouts on top in an attractive pattern.5. Bake 30 minutes if the crust seems overly brown, cover the edges with oil. Return to the oven 10 minutes more, then slide a baking sheet under the pie, reduce the heat to 350°F, and continue baking until the filling begins to bubble, about 30 minutes more. Cool completely on a rack. NOTE: Be careful to use the correct amount of cherries in this recipe. Two 16-oz bags will make the filling too runny, but you could use 1 1/2 16-oz bags if you can't find the 12-oz ones. And if you've never used arrowroot powder before, it has more thickening power than cornstarch and doesn't break down as readily when heated. Arrowroot comes in a much smaller container than cornstarch because it can lose its thickening ability within a few months.EXCHANGES2 Carbohydrate1 1/2 FatNUTRITION FACTSCalories 201 Calories from Fat 62Total Fat 7g Saturated Fat 1gCholesterol 3mgSodium 59mgCarbohydrate 33g Dietary Fiber 2g Sugars 16gProtein 2g