V A R I E T I E S:

Emporer Francis ~ Large yellow cherry with red blush.
Cavalier ~ Good size, light red in color.

Hedelfingen ~ Large, firm flesh, black cherry.

 

Our recipe for Cherry Cream Pie!

• 8 oz. cream cheese, softened
• 1 teaspoon vanilla
• 1/3 cup lemon juice
• 14 oz. can sweetened condensed milk (NOT evaporated milk)
• 6 cups sweet cherries
• 2, 8-inch graham cracker pie crusts

Blend cream cheese, vanilla, lemon juice, and condensed milk in a medium mixing bowl until creamy. Pour half of the mixture into each pie crust and refrigerate until firm, at least 2 hours. Top each pie with half of the cherries and refrigerate for at least an additional hour before serving. Serve cold.