Recipe - Fresh Cherry Pie With A Buttery Cream Cheese Crust

CRUST
1 cup Unsalted butter; soft
4 ounce Cream cheese; soft
2 One half cup All purpose flour
1 teaspoon Cinnamon

FILLING
3 cup Fresh pitted cherries
2 One half tablespoon Minute tapioca
1/8 teaspoon Salt
6 tablespoon Granulated sugar
One fourth teaspoon Almond extract

Cream together butter and cream cheese with mixer until thoroughly blended.
Using a pastry blender, cut in flour til it looks like it may hold together
if you squeezed some or it into a ball. Stop. It's done. (If you overmix,
it will be tough). Chill well.

When chilled, cut in half, using one half of the dough to pat into a 9 inch
glass pie dish. Chill again.

Filling: Combine all the ingredients for the filling and let stand for 30
minutes stirring occasionally.

Meanwhile, take reserved dough and place between 2 sheets of waxed paper.
Roll out large enough for top crust.

Pour cherry filling into pie dish and top with rolled crust. Make
attractive slits and bake at 400 degrees for about 40 minutes.

From the personal MM recipe database of Sandy Gamble scg@indirect.com

Posted to MealMaster Recipes List, Digest #161

Date: Sun, 9 Jun 1996 23:14:23 0700 (MST)

From: Sandy Gamble scg@indirect.com