Cherries and Cream Pie
Source of Recipe
Baking Sheet Blog
List of Ingredients
3/4 cup all purpose flour
1/2 tsp salt
1 tsp baking powder
1 3-oz package vanilla pudding mix (not instant)
3 tbsp butter, very soft
1 large egg, room temperature
1/2 cup milk, room temperature
25-30 ounce can/jar of cherries in juice (not pie filling), see note for substitutions
1 8-oz package cream cheese, very soft
1/2 cup sugar
3 tbsp milk
Recipe
Preheat oven to 350F. Grease a 10 inch deep-dish pie pan or round baking dish.
In a large bowl, stir together flour, salt, baking powder and pudding mix. Using an electric mixer, beat in butter and egg, adding milk gradually, until mixture is smooth. Pour into pie pan.
Arrange fruit on top of cake mixture.
In a small bowl, beat cream cheese until smooth, then add sugar and 3 tbsp milk and beat until sugar is dissolved and mixture is fluffy, about 2 minutes. Spoon cream cheese mix over fruit, gently spreading it to within 1 inch of pan edge.
Bake at 350F for 30-35 minutes, until golden brown at the edge. Cool on a wire rack. Serve slightly warm or chilled.
Serves 10.
Note : If using frozen cherries, let them defrost before using. The same thing goes for other frozen berries. You will probably need about 1-1/2 cups fruit. Otherwise, use canned peaches.
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