Cherry-Cheese Pie
Source of Recipe
BBR
Recipe Introduction
Farm Journals Pie Recipes
List of Ingredients
No one will guess this beautiful pie is a fast-fix one you made ahead.
Pastry for 1-crust pie
1 (1 lb. 6 oz.) can cherry pie filling
1 (3 oz.) pkgs. cream cheese, room temperature
1/4 c. sugar
2 eggs
1/2 tsp. vanilla
1 c. dairy sour cream
Recipe
Line 8" pie pan with pastry and flute edges. Spread half of cherry pie filling over bottom of pastry. Bake in hot oven (425�F.) 15 minutes, or until pastry is browned.
Meanwhile, soften cream cheese in electric mixer. Blend in sugar gradually; beat in eggs and vanilla. Pour this mixture over hot cherry filling in pie shell. Reduce oven temperature to 350�F. and continue baking 20 minutes.
Cool pie and place in refrigerator. Before serving, spoon sour cream around rim of pie, and spoon remaining half of cherry pie filling in center.
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