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Recipe: Fresh Cherry Pie With A Buttery Cream Cheese Crust edit
Photos
Upload a photoCreated by: Anonymous
edit Ingredients
1 |
cup Unsalted butter, soft |
4 |
ounces Cream cheese, soft |
2 ½ |
cups All purpose flour |
1 |
teaspoon Cinnamon |
3 |
cups Fresh pitted cherries |
2 ½ |
tablespoons Minute tapioca |
⅛ |
teaspoon Salt |
6 |
tablespoons Granulated sugar |
¼ |
teaspoon Almond extract |
edit Preparation
Step 1 |
Cream together butter and cream cheese with mixer until thoroughly blended. |
Step 2 |
Using a pastry blender, cut in flour til it looks like it may hold together if you squeezed some or it into a ball. Stop. It's done. (If you overmix, it will be tough). Chill well. |
Step 3 |
When chilled, cut in half, using one half of the dough to pat into a 9 inch glass pie dish. Chill again. |
Step 4 |
Filling: Combine all the ingredients for the filling and let stand for 30 minutes stirring occasionally. |
Step 5 |
Meanwhile, take reserved dough and place between 2 sheets of waxed paper. |
Step 6 |
|
Step 7 |
Pour cherry filling into pie dish and top with rolled crust. Make attractive slits and bake at 400 degrees for about 40 minutes. |
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