The Akron Beacon Journal from Akron, Ohio • Page 184

ftn iiiMiWftM il'rl iiniftiiTil-iWn lira i llflfc- -rif-ini-V jV-T AsMMrifiMHMMHHMMMiMNMiMMM V' PHOTO IV BERNARD fJAY COMM1 ASSOCIATES A new chocolate-cherry pie by BETH MERRIMAN par.d food editor VIENNESE PIE 1 can (1 lb.) red sour 2 tablespoons cornstarch pitted cherries (water 1 baked 9" pie shell pack) 1 pkg. chocolate pudding mix Vi cup sugar 1 pkg. dessert topping Drain cherries; reserve Ya cup liquid. Gmibine sugar and cornstarch in saucepan; gradually blend in liquid. Cook over low heat, stirring constantly, until mixture conies to a boil.

Add cherries (reserving cup for garnish); cool. Turn into baked pie shell; chill. Prepare pudding according to package directions for pie filling. Spoon over cherry mixture. Chill.

Garnish with whipped topping and cherries. FROM PARADE'S TKST KI Tt III This pie is such an unusual combination of ingredients that you may find it difficult to imagine its goodness. But take our word for it at least until you've tasted it yourself. The pie originated in Vienna, which explains why it's such a delight; the Viennese have a genius for pastries and unique flavor combinations. A chocolate-cherry torte in a Vienna pastry shop sparked the idea for a pie that would be typically American in appearance, yet Viennese in flavor.

First a flaky pastry shell, then a layer of cherries and a layer of creamy chocolate. The crowning glory is a dreamy new low-calorie dessert topping, whipped up from a package mix. Parade May 3, 1959 22.