| CRISCO'S DOOR COUNTY CHERRY PIE |
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Makes One 9-inch Pie 8 ServingsFILLING 2 cans (16 ounces each) pitted red tart cherries in water 1 cup sugar 1/4 cup cornstarch 1 cup reserved cherry liquid CRUST 9-inch Classic CRISCO Double Pie Crust CREAM CHEESE LAYER 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs TOPPING 1 -1/2 cups dairy sour cream For filling, 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 and liquid for another use. Cook and stir on medium-high heat until mixture comes to a boil. Boil 1 minute. Cool while preparing crust. For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 425ºF. Spoon half of cherry filling into unbaked pie crust. Bake at 425ºF for 15 minutes. For cream cheese layer, beat cream cheese, 1/2 cup sugar and vanilla in small bowl at medium speed of electric mixer until smooth. Beat in eggs until blended. Spoon cream cheese mixture over cherry filling. REDUCE OVEN TEMPERATURE TO 350ºF. Return pie to oven. Bake 25 minutes. Cool to room temperature. Top with remaining cherry mixture. For topping, place spoonfuls of sour cream around edge of pie. Refrigerate leftover pie. |
