Recipe

Double Door Country Cherry Pie Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Cherry lovers heavenly double layer of cherries. Rich and sinful. Prep:30m Cook:40m Servings:8	Mountainmam
	twin layered cherry pie

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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

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.

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