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Cherry: Fresh Cherry Pie with a Buttery Cream Cheese Crust

Source of Recipe

unknown


List of Ingredients

CRUST:
1 cup Unsalted butter -- soft
4 ounces Cream cheese -- soft
2 1/2 cups All purpose flour
1 teaspoon Cinnamon

FILLING:
3 cups Fresh pitted cherries
2 1/2 tablespoons Minute tapioca
1/8 teaspoon Salt
6 tablespoons Granulated sugar
1/4 teaspoon Almond extract


Recipe

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�F for about 40 minutes.