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Black Cherry Berry Pie

A recipe from the Sneaky Kitchen

Home of Fuller Brush & Stanley Home Products at

One 9-inch/23-cm pastry pie shell, baked & cooled
3/4 cup /180 mL evaporated milk (12 oz.)
1 envelope unflavored gelatin
pinch of salt
1/3 cup /80 mL sugar
1 can (16 oz /454 g) whole-berry cranberry sauce
1  can pitted black cherries, drained
1-1/2 teaspoon /25 mL Black Cherry Beverage Concentrate
1/2 teaspoon /2.5 mL Cherry Extract
1/2 teaspoon /2.5 mL Almond Extract

Place large mixer bowl, beaters & evaporated milk in refrigerator to chill for making filling.  In saucepan, combine gelatin, salt, sugar, cranberry sauce, black cherries & Black Cherry Beverage Concentrate.  Heat just enough to dissolve sugar & gelatin, stirring gently.  Remove from heat & cool completely, but do not let gelatin set.  Stir in Almond & Cherry Extracts.  Whip the chilled evaporated milk in chilled mixer at high speed until stiff.  Immediately fold into cooled cherry mixture, pour into pie shell & chill.  Makes 10 servings.