Cherry Nut pies like Roy Fisher’s

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

From the oldies but goodies file comes this recipe for Cherry Nut Pie like that served at the old Roy Fisher’s Steak House on Broadway in North Little Rock. The popular restaurant was a central Arkansas institution for almost 60 years. It closed in 2005, but it certainly hasn’t been forgotten.

We recently received a request for the pie recipe by postcard.

A search in our archives revealed two recipes for the creamy, fruity and nutty pie.

John Smith’s Cherry Nut Pie

1 ¼ cups graham cracker crumbs

¼ cup PLUS 1/3 cup finely chopped pecans, divided use

1/3 cup melted butter

¼ cup granulated sugar

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1/3 cup ReaLemon Juice

1 teaspoon vanilla extract

½ cup of pitted dark sweet cherries, cut into quarters

Combine the graham cracker crumbs, ¼ cup chopped pecans, melted butter and granulated sugar and mix well. Press mixture into the bottom of a pie plate. Bake at 325 degrees for 12 minutes.

Cool completely.

In mixing bowl, combine the cream cheese, condensed milk, lemon juice and vanilla extract and mix well. Gently stir in the remaining 1/3 cup pecans and the cherries. Pour mixture into cooled crust. Cover and refrigerate 2 to 4 hours before serving.

Makes 1 pie.

This recipe, which has a vanilla cookie crust and calls for unsweetened cherries and doubles the pecans, was my grandmother’s. Both pies are quite similar to the one served at Fisher’s.

Tommie’s Cherry Nut Pie

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

½ cup fresh lemon juice

1 teaspoon vanilla extract

1 (15-ounce) can unsweetened pitted cherries, drained

1 cup chopped pecans

1 (9-inch) prepared vanilla wafer crust (see note)

In a large bowl, whip cream cheese until fluffy. Gradually add condensed milk, beating until well blended.

Add lemon juice and vanilla extract; blend well and stir in drained cherries and pecans. Pour mixture into pie crust. Chill 2 to 3 hours before serving.

Note: To make a crust, crush enough vanilla wafers to make 1 ½ cups of crumbs. Mix with about ¼ cup melted butter and a tablespoon or two of sugar. Press mixture into the bottom of a pie plate and bake at 325 degrees for about 10 minutes.

Barbara Sue Turner can always be counted on for sharing enticing recipes. And this slow cooker soup is no exception. However, you’ll need to plan ahead, as the soup will take up to 24 hours to prepare.

Southern Barbecue Bean Soup

1 (16-ounce) package dried Great Northern beans

¾ cup chopped onion

1/8 teaspoon ground black pepper

2 pounds beef short ribs, cut into serving size pieces

1 cup barbecue sauce

1 to 2 teaspoon salt

Place beans in a large soup pot and add enough water to cover.

Soak 8 to 12 hours. Drain. Transfer beans to the cooking vessel of a slow cooker. Add the onion, pepper and short ribs. Add enough water to cover. Cover and cook on low for 10 to 12 hours or until beans and ribs are tender. Remove short ribs. Cut meat from bone.

Return meat to cooker; stir in barbecue sauce and salt. Cover and cook on high for 20 minutes or until warmed through.

Makes 6 to 8 servings.

REQUEST

Teriyaki marinade like that on the Steak on a Stick that was served at Friday’s in Little Rock for T. Jack Walsh. We believe Walsh is referring to the chain TGI Friday’s. The dish was made with marinated steak that was cooked and served on a skewer.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email: [email protected]