Double Door Country Cherry Pie |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Cherry lovers heavenly double layer of cherries. Rich and sinful. Ingredients:
filling |
2 cans (16 ounces each) pitted red tart cherries in water |
1 cup sugar |
1/4 cup cornstarch |
1 cup reserved cherry liquid |
crust |
1 9-inch double pie crust |
cream cheese layer |
1 package (8 ounces) cream cheese, softened |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
2 large eggs, lightly beaten |
topping |
1 1/2 cups dairy sour cream |
Directions:
1. Filling:
2. 1. Drain cherries, reserving 1 cup liquid. Combine 1 cup sugar and cornstarch in medium saucepan; stir in 3 cups cherries and 1 cup reserved liquid. Set aside remaining cherries for another use.
3. 2. Cook and stir over medium-high heat until mixture comes to a boil. Boil 1 minute. Cool while preparing crust.
4. Crust:
5. 1. Prepare as directed. Do not bake. Heat oven to 425°F. Spoon half of cherry filling into unbaked piecrust. Bake at 425°F for 15 minutes.
6. Cream cheese layer:
7. 1. Beat cream cheese, sugar and vanilla extract at medium speed until smooth. Beat in eggs until blended. Spoon cream cheese mixture over cherry filling.
8. 2. Reduce oven temperature to 350°F. Return pie to oven. Bake 25 minutes. Cool to room temperature. Top with remaining cherry mixture.
9. Topping:
10. 1.Place spoonfuls of sour cream around edge of pie. Refrigerate leftover pie.
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