Door County Cherry Pie

30 min
40 min
8 servings

INGREDIENTS:

• FILLING
• 2 (16 oz.) cans pitted red tart cherries in water
• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup reserved cherry liquid
• CRUST
• Single crust Classic Crisco Pie Crust
• CREAM CHEESE LAYER
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• TOPPING
• 1 1/2 cups sour cream

PREPARATION DIRECTIONS:

1.  
   FILLING


2. 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.


3. 2.
   COOK and stir over medium-high heat until mixture comes to a boil. Boil 1 minute. Cool while preparing crust.


4.  
   CRUST


5. 1.
   PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.


6. 2.
   HEAT oven to 425°F. Spoon half of cherry filling into unbaked piecrust. Bake 15 minutes.


7.  
   CREAM CHEESE LAYER


8. 1.
   BEAT cream cheese, sugar and vanilla in medium bowl at medium speed of electric mixer until smooth. Beat in eggs until blended. Spoon cream cheese mixture over cherry filling.


9. 2.
   REDUCE oven temperature to 350°F. Return pie to oven. Bake 25 minutes. Cool to room temperature. Top with remaining cherry mixture.


10.  
    TOPPING


11. 1.
    PLACE spoonfuls of sour cream around edge of pie.