Cheesecake Cherry Pie
Double Pie Crust
- 2 1/2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons oil
- 1/2 cup cold unsalted butter, cut into small pieces
- 6-8 tablespoons ice water
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3 cups sour cherries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
To make the pie crust, in a large mixing bowl, whisk together the flour, 2 tablespoons sugar and salt until well combined. Work in oil and butter, using a pastry blender or two forks, until well incorporated and mealy. Drizzle in a tablespoon of water, and lightly toss dough together with a fork. Continue until you can form a dough ball and form two discs. Wrap in plastic wrap and chill overnight. (This is what I did. Feel free to chill the dough as long as you'd like.)
Heat oven to 400 degrees F. Roll out one pie dough round on a lightly floured surface, using a floured rolling pin, as thin as you can; fit into pie plate.
In a large mixing bowl, beat cream cheese, 3/4 cup sugar and vanilla until creamy. Beat in egg until well combined - about 1-2 minutes. Pour cheesecake filling on top of pie dough.
In a large bowl, stir together cherries, 1/2 cup sugar and cornstarch until combined. Place cherry mixture on top of cheesecake mixture.
Roll out additional pie dough round and place on top of pie. Flute the crust edges. Brush with egg wash, if desired. It will give the crust a shiny appearance and more color. (I used 1 egg whisked together with 1 tsp milk and a pinch of salt.) Cut a few slashes into the center of pie. Bake 20 minutes.
Reduce oven temperature to 350 degrees. Bake an additional 30-40 minutes, or until deep golden brown and bubbly. Cool on a wire rack.
Makes 9 servings