MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Apple-Cherry Cream Cheese Pie
Categories: Pies, Pastry, Fruits, Cheese0
Yield: 8 Servings
2 1/4 c A-P flour
2 ts Sugar
3/4 ts Salt
1 c Unsalted butter; cold,
- in cubes
6 tb Ice water; up to 8 tb
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8 oz Cream cheese; softened
1 1/4 c Sugar; divided
1 ts Vanilla extract
9 c McIntosh apples;
- peeled, thin sliced
1/2 c A-P flour
1 ts Apple pie spice
1/4 ts Salt
14 1/2 oz Can pitted tart cherries;
- drained
2 tb Butter
In a large bowl, mix flour, sugar and salt; cut in butter until
crumbly. Gradually add ice water, tossing with a fork until dough
holds together when pressed. Divide dough in half. Shape each half
into a disk; wrap and refrigerate 1 hour or overnight.
Set oven @ 425 F/218 C.
For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and
vanilla until blended. In a large bowl, toss apples with flour, pie
spice, salt, and remaining sugar. Stir in cherries.
On a lightly floured surface, roll half the dough to a 1/8" thick
circle; transfer to a 9" pie plate. Trim crust even with rim.
Spread cream cheese mixture onto bottom crust. Add apple mixture;
dot with butter. Roll remaining dough to a 1/8" thick circle. Place
over filling. Trim, seal and flute edge. Cut slits in top.
Bake 45 to 50 minutes or until crust is golden brown and filling is
bubbly. Cover top loosely with foil during the last 10 to
15 minutes if needed to prevent overbrowning. Cool on a wire rack.
Refrigerate leftovers.
Recipe by Donna Rettew, Jonestown, Pennsylvania
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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