Fresh Cherry Pie with a Buttery Cream Cheese Crust

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.