In Reply to: Double Cherry Cheese Pie - This is what I did with some of the cherries - sm posted by Carol Reese on September 26, 2010 at 23:19:17:
And I made a few other notes about the baking and so on that I missed when I typed it up. Now I have to go back and fix my document.
Double Cherry Cheese Pie
9-1/2" inch pie shell**
1 cup sugar or Splenda blend for baking
5-7 tablespoons flour
dash salt (optional)
1/8 teaspoon almond extract (8-10 drops)
1-1/2 cups pitted dark sweet cherries, (fresh, frozen, canned) (approx 1 lb)
1-1/2 cups pitted tart cherries (fresh, frozen, canned) (approx 1 lb)
1 tablespoon soft butter or margarine (optional)
Drain cherries separately. Discard juice from tart cherries. Save juice from the dark sweet cherries. If there is more than 1/2 cup, youíll need the larger amount of flour.
Mix sugar, flour, and salt in a small bowl. Whisk in juice from sweet cherries. Mix in the cherries. Pour into pie shell. Dot with softened butter. Cover the edge of the pie shell with a foil strip to prevent overbrowning. Remove this toward the end of baking.
Bake at 400-425 degrees until the filling is set. Cool. (Approximately 30-40 minutes, but start checking after about 20-25 minutes. When I baked this in the toaster oven, the crust scorched slightly on the bottom, too. In the oven, it still overbrowned without the foil. Even if the filling is cooked, it won't hurt to let the pie continue a few minutes to brown the crust if you don't get the foil off early enough.
Cream Cheese Topping
8 oz cream cheese, softened
1/2 to 1 cup milk (I usually use about 2/3 to 3/4 cup - depends on how thick you want the pudding)
1 box vanilla flavored instant pudding
When the pie has cooled, beat the cream cheese to soften. Gradually add milk and instant pudding and beat until it starts to set up. Pour onto top of pie. Chill until set.
*If you buy pie shells, be sure to get the 9" deep dish shell. The regular 9" will be too shallow for both the cherries and the topping, though there will be enough for 2 of those. My favorite pie plates are the 9Ĺ ď ones with the fluted edges. This should work in a regular 9" pie plate, though there may be more pudding than you need.
Of course, you can bake the cherry pie with a regular top crust or lattice top crust and serve it warm with vanilla ice cream.
I usually use nonfat milk, but I donít like the low-fat cream cheese, so donít use it though Iím sure it will work, too.
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