CREAMY CHERRY NUT PIE
one 9-inch diameter pie
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 filling mixture.