• 1 unbaked pie shell
• 2 pounds cherries, pitted
• 2 tablespoons butter
• 1/2 cup sugar
• 2 eggs
• 1/4 cup flour
• 1 cup milk
• 1 tablespoon Kirsch

Melt the butter in a saucepan and add the cherries. Cook for 5 - 6 minutes, shaking the pan from time to time. Add 1/4 cup of the sugar and continue cooking the sauce thickens and caramelizes slightly. Remove from heat and pass through a sieve. (You won't need the cooking juices.)

Spread the cherries on top of the tart shell.

Beat the eggs with the other 1/4 cup of sugar and the flour. Stir in the milk and the Kirsch. Pour this mixture on top of the cherries. Bake at 400° F for 40 minutes.

Allow to cool completely and serve cold.

Makes 6 - 8 servings.