Pecan Crust Cherry Pie

pecan Crust cherry Pie

Crust:

• 1 1/4 C. flour
• 1/8 Tsp. salt
• 1/2 Tsp. baking powder
• 1 Tbsp. sugar
• 1/4 C. pecans, Chopped
• 4 Tbsp. butter
• 4 Tbsp. Crisco
• 2 Tbsp. water
• 1 egg Yolk

Combine flour, salt, baking powder And sugar; Cut in ButterAnd Crisco. Add water And egg Yolk And Work Into Mixture.Add pecans. Roll Out Between Wax Paper. Bake in 9 or 10Inch Pan at 350 Degrees Until Lightly Browned. Let Cool And Fill With Cream Filling.

Cream Filling:

• 1 Can Eagle Brand milk
• 1/3 C. lemon juice
• 1 Tsp. vanilla
• 1 C. whipped cream

Combine milk, lemon juice And vanilla And Stir Until Mixture Thickens. Fold in whipped cream And Spoon Into Pie Shell.Top With a Can of cherry Pie Filling; Chill. Before ServingTop With a Cup of whipped cream.

Enjoy.