apple-cherry cream cheese pie

Name: Apple-Cherry Cream Cheese Pie
Prep time: 45 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 1/4 cup(s) all purpose flour; 2 teaspoon(s) sugar; 3/4 teaspoon(s) salt; 1 cup(s) cold unsalted butter, cubed; 6-8 tablespoon(s) ice water; FOR THE FILLING; 1 package(s) (8 ounces) cream cheese, softened; 1 1/4 cup(s) sugar, divided; 1 teaspoon(s) vanilla; 9 cup(s) thinly sliced peeled mcintosh apples (about 11 medium); 1/2 cup(s) all-purpose flour; 1 teaspoon(s) apple pie spice; 1/4 teaspoon(s) salt; 1 can(s) (14-1/2 ounces) pitted tart cherries, drained; 2 tablespoon(s) butter

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 45 Min

cook time 45 Min

method Bake

Ingredients For apple-cherry cream cheese pie

2 1/4 c

all purpose flour
2 tsp

sugar
3/4 tsp

salt
1 c

cold unsalted butter, cubed
6-8 Tbsp

ice water
FOR THE FILLING
1 pkg

(8 ounces) cream cheese, softened
1 1/4 c

sugar, divided
1 tsp

vanilla
9 c

thinly sliced peeled mcintosh apples (about 11 medium)
1/2 c

all-purpose flour
1 tsp

apple pie spice
1/4 tsp

salt
1 can

(14-1/2 ounces) pitted tart cherries, drained
2 Tbsp

butter

How To Make apple-cherry cream cheese pie

1
In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

2
Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim.
3
Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.
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