Cherry Burgundy Pie
|Pastry||1 (For Single Crust Pie)|
|Canned pitted dark sweet cherries||16 Ounce (1 Can)|
|Cherry flavored gelatin||3 Ounce (1 Package)|
|Vanilla ice cream||1 Pint|
|Red burgundy||3 Tablespoon|
|Lemon juice||1 Teaspoon|
|Unsweetened whipped cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Prepare and roll out pastry.
Line 9-inch pie plate.
Trim to 1/2 inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake in 450° oven 10 to 12 minutes.
Drain cherries, reserving syrup.
Quarter cherries; set aside.
Add enough water to syrup to measure 1 cup liquid.
In saucepan heat the 1 cup liquid till boiling; remove from heat.
Add gelatin; stir till gelatin is dissolved.
Pour gelatin mixture into large mixing bowl.
Add ice cream by spoonfuls, stirring till melted.
Stir in burgundy and lemon juice.
Chill till mixture mounds when spooned.
Fold cherries into ice cream mixture.
Chill again, if necessary, till mixture mounds.
Turn into baked shell.
Chill several hours or overnight till set.
Garnish with whipped cream.
Cover; chill to store.