Description
A delicious cherry cream cheese pie with a flaky crust.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup cold butter (cubed)
- 4 tablespoons vegetable shortening
- 4 tablespoons ice cold water
- 1 large egg
- 1 tablespoon water
- 8 ounces brick-style cream cheese (very well softened to room temperature)
- one 14-ounce can sweetened condensed milk
- 1/3 cup lemon juice (freshly squeezed is optimal but bottled is acceptable)
- 1 teaspoon vanilla extract
- 21– oz can cherry pie filling
Instructions
- To a large bowl, add the flour, salt, sugar, and mix with a whisk until combined.
- 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).
- 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.
- Wrap tightly in plastic wrap and refrigerate for at least 15 minutes, or up to 3 days.
- 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.
- Tuck in the extra pie crust if you like your crusts thick, or cut it out.
- Using a fork, prick holes into the pie crust dough.
- 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.
- 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.
- After 20 minutes, remove the blind baking weights and the parchment or foil, and brush with the egg wash.
- Bake for another 10 minutes without any parchment, foil or weights.
- Allow the pie crust to cool completely.
- 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.
- Add the sweetened condensed milk, lemon juice, vanilla extract, and beat on medium-high until fully combined.
- Pour the cream cheese mixture into the blind-baked crust.
- Refrigerate for at least 20 minutes, or until set.
- Add and arrange the cherry pie filling to your liking, and refrigerate for at least more 10 minutes before serving.
- Best served with a dollop of freshly whipped cream or vanilla ice cream.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Can be made ahead of time and stored in the refrigerator.
- Serving suggestions include whipped cream or ice cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg