Cherry Glaze Pie

A cream pie with a cherry glaze on top.

For a slightly more detailed version, here’s one from the September 16, 1957 edition of the Hays (Kansas) Daily News:

In Michigan it is said no dessert quite approaches a cherry glaze pie for elegance and for making an impression on the passing guest.

The procedure for making the glaze and the pie is:

2 tablespoons cornstarch
1/2 cup sugar
1/2 cup water or juice from cherries
2 cups fresh or frozen cherries
1 tablespoon butter

Mix cornstarch, sugar and water or cherry juice to make a smooth paste. Add it to the cherries and slowly cook about 20 minutes or until the sauce becomes thick and clear. Add butter, mix, cool and pour over cream pie which is made with:

1/2 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
1 tablespoon flour
2-1/4 cups milk
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla

Mix the sugar, salt, cornstarch and flour and gradually add milk. Cook over low heat, stirring constantly until the mixture thickens and comes to a boil. Let it boil 1 minutes, remove from heat and whip a little of the mixture into beaten egg yolks. Then stir the eggs into the cream filling and heat, while stirring constantly, until the combination has boiled 1 minute. Remove from stove, add butter, vanilla and cool. Pour into 9-inch baked pastry shell.

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Cherry Glaze Pie

1 c. cream, whipped
1-1/2 pkg. cream cheese (3 oz.)
1/2 c. powdered sugar
1 tsp. vanilla

Beat together and fold into whipped cream. Pour into pie shell, 10″, and spread cherry glaze pie filling over top.

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