Fresh Cherry Pie with a Buttery Cream Cheese Crust
Yield
1 piePrep
20 minCook
40 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
butter, unsalted
soft |
|
| 4 | ounces |
cream cheese
soft |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| Filling | |||
| 3 | cups |
cherries
fresh, pitted |
*
|
| 2 ½ | tablespoons |
tapioca, quick-cooking
|
|
| ⅛ | teaspoon |
salt
|
|
| 6 | tablespoons |
sugar
granulated |
|
| ¼ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
butter, unsalted
soft |
|
| 115.6 | ml/g |
cream cheese
soft |
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| Filling | |||
| 7.1E+2 | ml |
cherries
fresh, pitted |
*
|
| 38 | ml |
tapioca, quick-cooking
|
|
| 0.6 | ml |
salt
|
|
| 9E+1 | ml |
sugar
granulated |
|
| 1.3 | ml |
almond extract
|
*
|
Directions
Cream together butter and cream cheese with mixer until thoroughly blended.
Using a pastry blender, cut in flour til it looks like it may hold together if you squeezed some or it into a ball.
Stop. It's done.
(If you overmix, it will be tough). Chill well.
When chilled, cut in half, using one half of the dough to pat into a 9 inch glass pie dish.
Chill again.
Filling: Combine all the ingredients for the filling and let stand for 30 minutes stirring occasionally.
Meanwhile, take reserved dough and place between 2 sheets of waxed paper.
Roll out large enough for top crust.
Pour cherry filling into pie dish and top with rolled crust.
Make attractive slits and bake at 400℉ (200℃) for about 40 minutes.
