Door County Cherry Pie
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
- CREAM CHEESE LAYER
- 1 (8 oz.) pkg. cream cheese
- 1/2 cup sugar
- 1/2 tsp. vanilla extract
- 2 large eggs
- TOPPING
- 1 1/2 cups sour cream
Directions
- Step 2
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.
- Step 3
COOK and stir over medium-high heat until mixture comes to a boil. Boil 1 minute. Cool while preparing crust.
- Step 5
PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.
- Step 6
HEAT oven to 425°F. Spoon half of cherry filling into unbaked piecrust. Bake 15 minutes.
- Step 8
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.
- Step 9
REDUCE oven temperature to 350°F. Return pie to oven. Bake 25 minutes. Cool to room temperature. Top with remaining cherry mixture.
- Step 11
PLACE spoonfuls of sour cream around edge of pie.
FILLING
CRUST
CREAM CHEESE LAYER
TOPPING
Serving size
(1 slice, 1/8 of pie)
- Calories 570
- Calories from Fat270g
- Total Fat 30g
- Saturated Fat 13g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 105mg
- Sodium 290mg
- Potassium 0mg
- Total Carbohydrates 70g
- Dietary Fiber 2g
- Sugars 48g
- Protein 7g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet