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1
Preheat oven to 400 degrees.
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2
Make Sour Cream Pastry.
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3
Combine flour and 1/2 tsp.
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sugar in large bowl.
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5
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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6
Stir in sour cream until dough holds together.
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Turn out onto floured surface and knead gently 2 or 3 times.
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8
Divide dough in half and freeze half for another use.
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9
This light pastry may be used for any pie.
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10
Roll out pastry on lightly floured surface to fit a 10-inch flan pan.
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Flute edges high.
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12
Cut aluminum foil to fit center of pastry shell and then fill with pie weights or dried beans.
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13
Bake at 400 degrees for 10 minutes.
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14
Remove from oven and CAREFULLY remove the weights and foil from the pastry shell.
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15
Set aside.
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16
Re-set oven to 350 degrees.
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17
In large bowl, combine eggs, sugar and whipping cream with a wire whisk.
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18
Beating constantly, add scalded milk until all is blended well.
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19
Arrange cherries in bottom of pastry shell; pour custard over cherries.
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20
Bake at 350 degrees for 35-40 minutes or until a knife inserted 1 inch from the outside edge comes out clean.
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21
Center will set as custard cools.
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22
Cool completely.
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23
Garnish with whipped cream, if desired.
