Blend together pie crust mix, nuts and lemon rind. Sti water into egg yolks and sprinkle evenly over dry mixture while tossing and stirring with fork. Pressdough together and roll out to 1 1/2 inches larger than inverted 9 inch pie pan; fit dough into pan. Turn over-lapping edge under and flute. Bake in 400 F. oven and 15 minutes; cool. While pie crust is baking, drain cherries; measure and reserve 1 cup juice. Mix together sugar and cornstarch. Stir in cherry juice and lemon juice. Add 1/2 cup cherries, heat to boil, stirring constantly until mixture is clear and thick. Fold in remaining cherries. To fill piecrust, soften cream cheese and spread on bottom of prepaked pie shell. Pour cherry mixture onto cream cheese layer; cool. Before serving, whip cream, add confectioners sugar and decorate pie as desired. Makes 6-8 servings. MC formatting by firstname.lastname@example.org Recipe by: 60s magazine article Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (520g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1466 (82%)|
|Amt Per Serving||% DV|
|Total Fat 162.9g||217 %|
|Saturated Fat 89g||445 %|
|Monounsaturated Fat 40.4g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 504.1mg||155 %|
|Sodium 1457.9mg||50 %|
|Potassium 677.6mg||18 %|
|Total Carbohydrate 59.2g||17 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 58.4g|
|Protein 28.5g||41 %|
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Calories per serving: 1779
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