Double Door Country Cherry Pie
From mountainmama 16 years ago
- 40 minutes to make
- Serves 8
Cherry lovers heavenly double layer of cherries. Rich and sinful.
Ingredients
- FILLING : shopping list
- 2 cans (16 ounces each) pitted red tart cherries in water shopping list
- 1 cup sugar shopping list
- 1/4 cup cornstarch shopping list
- 1 cup reserved cherry liquid shopping list
- CRUST : shopping list
- 1 9-inch double pie crust shopping list
- cream cheese LAYER: shopping list
- 1 package (8 ounces) cream cheese, softened shopping list
- 1/2 cup sugar shopping list
- 1/2 teaspoon vanilla extract shopping list
- 2 large eggs, lightly beaten shopping list
- TOPPING : shopping list
- 1 1/2 cups dairy sour cream shopping list
How to make it
- Filling:
- 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.
- 2. Cook and stir over medium-high heat until mixture comes to a boil. Boil 1 minute. Cool while preparing crust.
- Crust:
- 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.
- Cream cheese layer:
- 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.
- 2. Reduce oven temperature to 350°F. Return pie to oven. Bake 25 minutes. Cool to room temperature. Top with remaining cherry mixture.
- Topping:
- 1.Place spoonfuls of sour cream around edge of pie. Refrigerate leftover pie.
The Rating
Reviewed by 7 people-
This looks fantastic, Great recipe!
pleclare
in Framingham loved it
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wow fantastic{love cherry pie} thanks{cream cheese a plus high5
momo_55grandma
in Mountianview loved it
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What a beautiful cherry pie. Thanks for a great post will be making it soon. Has my 5!
desertgal
in Billings loved it
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