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Black Cherry Burgundy Pie
1 c Water
1/4 c Sugar
1 pk Cherry gelatin (3 oz.)
2 c Fresh dark sweet cherries, pitted
1 pt Vanilla ice cream
3 tb Burgundy
1 ts Lemon juice
1 Baked pie shell (9 inch)
Bring water to boil and dissolve sugar and gelatin. Stir in
cherries. Add ice cream a spoonful at a time until melted. Blend in
burgundy and lemon juice. Pour into pie shell and chill until set.
May use maraschino cherry juice instead of water, or use blackberry
ice cream instead of vanilla. Almond or vanilla extract may be used
instead of burgundy, and pie can be topped with whipped cream and
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