CHERRY BRIGHT ANGEL PIE 1963

CHERRY BRIGHT ANGEL PIE 1963

From Billie Reid 

1  3 oz. pkg. cherry gelatin
1/4 cup sugar
hot cherry juice plus water to make 1 cup
1/2 cup cold water
1 cup cream, whipped
1  2/3 cups drained, pitted red cherries, syrup-packed

Dissolve gelatin and sugar in hot liquid.  Add cold water.

Chill until slightly thickened.  Then fold in whipped cream.

Fold in cherries and pour into cooled crust. Chill until firm.


MERINGUE CRUST

Beat 2 egg whites with 1/8 t. cream of tartar until foamy throughout.

Add 1/2 cup sugar, 2 T. at a time, beating after each addition until sugar is blended.

Then continue beating until this meringue mixture will stand in very stiff peaks.

Add 1 t. vanilla and beat well.

Spoon into lightly greased 9" pie pan and make a nest-like shell, building sides up above edge of pan.

Bake in slow oven - 275 - for 45 to 50 minutes.

Cool.