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Cherry Cheese Pie

Source of Recipe


From "The Old Farmer's Almanac Comfort Food"



List of Ingredients



• 1 package (8 ounces) cream cheese, softened
  
• ¼ cup sour cream
  
• ½ tsp grated lemon zest
  
• One 9-inch graham cracker piecrust
  
• 2 cups Bing cherries, pitted
  
• ½ cup sugar
  
• 2 Tbsp fresh lemon juice
  
• 3 Tbsp cornstarch
  






Instructions



1. In a large bowl, combine the cream cheese, sour cream, and lemon zest and beat to blend. Pour the mixture into the piecrust, cover with wax paper, and refrigerate.
   
   
2. In a heavy saucepan over medium heat, combine the cherries, sugar, lemon juice, and 1 cup of water and bring to a boil. Remove the saucepan from the heat, drain and reserve the liquid, and set the cherries aside.
   
   
3. Measure 1¼ cups of the cherry liquid into a separate saucepan. Sprinkle the liquid with the cornstarch, whisk to blend, and bring to a boil over medium heat, whisking constantly until the liquid has thickened. Remove the saucepan from the heat. Add the drained cherries, stir to blend, and set aside to cool.
   
   Pour the cherry mixture over the chilled cheese filling. Return the pie to the refrigerator for 1 hour, or until the pie is set.
   
   Makes 6 to 8 servings