one 9-inch diameter pie


  • 1 cup sugar or the equivalent of 1 cup sugar in
    granulated sugar substitute
  • 2 tablespoons flour
  • 1¼ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 3 eggs or the equivalent of 3 eggs in egg substitute, IE,
    Egg Beaters, slightly beaten
  • 1½ cups heavy cream (see note)
  • 1 teaspoon vanilla extract
  • 1 cup dried sweet or tart cherries (coarsely chopped if
  • ½ cup chopped English walnuts or pecans
  • Unbaked pie shell (9-inch diameter)
  • Sweetened flavored whipped cream or sour cream or whipped
    topping of choice, or vanilla ice
    cream as desired (optional)


In a large bowl, combine the first 4 ingredients.  In a medium bowl, combine the eggs, cream,
and vanilla; add to sugar mixture, mixing well. 
Fold in cherries and nuts.


Spoon mixture into an unbaked (9-inch diameter) pie
shell.  Bake in a preheated hot oven
(400 degrees F.) for 15 minutes; reduce
temperature to slow (325 degrees F.) and continue baking for 30 to 35 minutes
or until a tester inserted into the middle of the pie comes out clean.  Cool pie thoroughly on a baking rack.


To serve, cut pie into wedges.  May serve plain or may garnish each
serving with sweetened flavored whipped cream or sour cream or whipped topping
of choice and a sprinkle of chopped nuts, or vanilla ice cream, if desired.


Note: May omit heavy cream and use half-and-half or milk
or reduced-fat milk: however, the flavor will
not be the same.


Variations: Omit sugar or granulated sugar
substitute; use 1 cup light brown sugar or granulated 
brown sugar substitute.


 Reduce cherries to ½ cup and add ½ cup golden seedless raisins.


Omit cinnamon, nutmeg, and vanilla and add a few drops almond extract to

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