Recently I bought a Keebler graham cracker pie crust for a recipe I wanted to make and I noticed they had a recipe for something called a “Cherry Dream Pie.”  I had to make it immediately as it looks so easy and delicious.  You basically make a lemon custard and add cherries in syrup on top.  I liked it, but I didn’t love it.  My daughter and I decided what we really needed to make was a Cherry Cheesecake Pie and so we created this equally easy recipe.  I want to give you the quick, mostly store bought method, which is totally acceptable, but also my traditional Cherry Pie recipe in case you want to try your hand at something a little more challenging.

Cherry Cheesecake Pie

Ingredients

•      1 store bought graham cracker pie crust, either regular or chocolate
•      1 8 oz package of cream cheese, softened
•      1 14 oz can sweetened condensed milk
•      1/3 cup lemon juice and zest of one lemon
•      1 teaspoon vanilla extract
•      1 21 oz can cherry pie filling (Comstock brand is a favorite)
•      1 pint heavy whipping cream
•      1 tablespoon confectioner’s sugar
•      Plain almond slices

 Directions

Beat cream cheese until fluffy and add in condensed milk, lemon juice, zest and vanilla.  Beat again until light and fluffy.  Pour into crust and chill for at least 4 hours (if you cover it with plastic wrap, make sure it doesn’t touch the filling).

Whip the cream and confectioner’s sugar until stiff peaks form

Top the pie base with cherry pie filling and spread evenly.  Top with the whipped cream, styling high peaks.  Sprinkle lightly with almonds.  Serve immediately or keep cool in the fridge.

Cherry Pie

Ingredients

Crust:

•      2 store bough pie crusts or
•       2 1/2 cups unbleached all purpose flour
•       1 tablespoon sugar
•       3/4 teaspoon salt
•       1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes (can use shortening if preferred or a combo of the two)
•       5 tablespoons (or more) ice water

Filling:

•       4-5 cups whole pitted sour cherries or dark sweet cherries
•       2 tablespoons tapioca
•       1 cup sugar
•       1/4 teaspoon salt
•       1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
•       1/2 teaspoon vanilla extract
•       2 tablespoons butter, diced

 Directions:

For crust:

If using store bought crusts, preheat the oven to 425F.  Roll out the two doughs and place one in a deep dish pie plate if you have one.  Prick the crust with a fork a few times and add dried beans or dried rice to the crust and stick in the oven to blind bake for 10 minutes.  Remove, remove the beans or rice, and allow to cool. Roll the other ball of dough out and cut 2 inch wide lattice strips and set aside. Note: if you don’t want a lattice top, you can roll the dough out and later cover the whole pie and prick the top with air holes.

If making crust from scratch, whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add ice water, a bit at a time, and mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. You can do this in a food processor with the plastic blade as well, just do not overmix or gluten will start to form and it won’t be flaky. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. 

Roll out the doughs and par bake as described with the store bought version. Cut out the lattices, also described above.

For filling:

In a large bowl, add the cherries and tapioca and stir thoroughly.  Let sit for 10 minutes. Preheat the oven to 425F.

Add the sugar, lemon juice, salt and vanilla to the cherries and toss well. Add to the par baked pie crust and spread out evenly.  Dot the filling with butter pieces. Take the lattice slices and drape them as stripes over the pie one way and then more the other, crimping the dough edges together.

Sprinkle top with a bit more sugar or cinnamon sugar. Place pie in oven on the middle rack with a baking sheet on the rack below it. Bake 15 minutes then turn the oven down to 375F and bake another 45 minutes- hour. If the crust starts to burn, cover the edges (not the whole pie) with tin foil. Remove from oven and let it cool completely so it can set-this will take several hours.

Serve with whipped cream or ice cream.