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.