Surprise her with a Delicious Cherry Pie. Who doesn't like Cherry?

Cherry pie is definetly a fan favorite of deluxe desserts. Cherries in season taste so good with their combination of tartness and sweetness. Right now I can picture a pink scoop of Black Cherry ice cream with chunks of cherries plopped right on top of a warm piece of Cherry Pie and a glass of ice cold Sprite^®. Yum!

Bring a smile to someone's face, make them feel special with a unique deluxe sweet gift. Whether you have your son or daughter take their favorite teacher a pie or you have one delivered to them over the off-school summer months, you have what you need here to help you. Or maybe one of the elderly members of your church could use some company, you could take her a homemade
pie or send her one when
she least expects it.

If you're looking to send the pie then there are many good online stores. However, if you're looking to add a personal touch to your gift, then here are some recipes to try.

Cherry Pie

• 1 (9 inch) prepared vanilla wafer crust
• 1 (.25 ounce) package unflavored gelatin
• 2 tablespoons cold water
• 4 cups pitted cherries
• 1 cup white sugar
• 2 tablespoons cornstarch
• 4 teaspoons lemon juice
• 3 drops red food coloring

In a small bowl, soften gelatin in cold water. Set aside.

In a medium saucepan, mash half the cherries with the sugar. Stir in cornstarch, lemon juice, and food coloring. Cook over medium heat, stirring until thick and transparent. Remove from heat. Add gelatin, and stir briskly.

Slice remaining cherries into the crust, and pour gelatin mixture over cherries. Chill at least 4 hours before serving.

Cherries may not be in season so try this recipe instead.

• 2 cans (16 oz. each) unsweetened sour cherries, drained, or 4 cups frozen unsweetened sour cherries, thawed and drained
• 1 cup sugar
• 3 T. quick-cooking tapioca
• 1/4 tsp. almond extract
• 2 T butter or margarine
• pastry for a 2-crust 9" pie

In a medium bowl, combine the cherries, sugar, tapioca and almond extract. Stir to mix well. Let the mixture stand for about 15 minutes. Line a 9" pie pan with the bottom pastry. Fill it with the cherry mixture. Dot with butter. Cover with the top pastry. Crimp the edges together and cut slits in the top crust for steam to escape. Or, cut the top pastry into strips to make a lattice top. Bake in a preheated oven at 375º for 50 to 55 minutes or until the crust is golden brown and the cherry filling is thickened and bubbly.

Here are some great pie-making tips to help improve your results.

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