Cherry Cream Pie
Serves 845 mins prep30 mins cook
An old-fashioned pie with homemade scratch crust topped with no-bake layers of sweetened cream cheese along with juicy cherry pie filling!! If you like cherry pie, you're going to LOVE this amped up version!!
0 servings
What you need
Instructions
Crust: -1 To a large bowl, add the flour*, salt, sugar, and mix with a whisk until combined. -1 Add the butter, shortening** and with a pastry cutter or fork, mix until the mixture resembles a coarse meal (pea-sized bits with a few larger bits is ok). -1 Add ice cold water a tablespoon at a time over the flour mixture, and stir with a wooden spoon or rubber spatula after every tablespoon. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. -1 Wrap tightly in plastic wrap and refrigerate for at least 15 minutes, or up to 3 days. -1 Preheat oven to 375F and on a clean table or counter top, sprinkle some flour on the surface and on your rolling pin and roll out the dough into 1⁄4-inch thick and place it into a 9-inch pie pan. -1 Tuck in the extra pie crust if you like your crusts thick, or cut it out. -1 Using a fork, prick holes into the pie crust dough. -1 Line the pie crust with parchment paper or foil, and add a cup of uncooked dry rice on top or 1 cup of dry uncooked beans. -1 Blind bake for 20 minutes and while it bakes, make the egg wash by whisking together the egg and 1 tablespoon water in a small bowl. -1 After 20 minutes, remove the blind baking weights and the parchment or foil, and brush with the egg wash. -1 Bake for another 10 minutes without any parchment, foil or weights. -1 Allow the pie crust to cool completely. Filling: -1 With a handheld electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on high speed until smooth, about 3 to 5 minutes depending on how soft it was and how powerful your mixer is. -1 Add the sweetened condensed milk, lemon juice, vanilla extract, and best on medium-high until fully combined -1 Pour the cream cheese mixture into the blind-baked crust. -1 Refrigerate for at least 20 minutes, or until set. -1 Add and arrange the cherry pie filling to your liking, and refrigerate for at least more 10 minutes before serving. -1 Best served with a dollop of freshly whipped cream or vanilla ice cream.View original recipe