Midwest Tart Cherry Pie
1 Hr(s) 40 Min(s)
30 Min(s) Prep
1 Hr(s) 10 Min(s) Cook
Don't mess with a Midwesterner's tart cherry pie! This one is made the right way—with a from-scratch PHILADELPHIA Cream Cheese crust.
What You Need
Select All
10 servings
Original recipe yields 10 servings
2 cans (14-1/2 oz. each) pitted tart cherries in water, undrained
1 cup plus 1 tsp. sugar, divided
1/4 cup cornstarch
1/4 tsp. almond extract
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
2-1/4 cups flour
Let's Make It
1
Drain cherries, reserving 1 cup liquid. Mix 1 cup sugar and cornstarch in medium saucepan. Add cherries and reserved liquid; stir. Cook on medium-high heat 12 min. or until mixture comes to boil; cook until thickened, stirring constantly. Cook and stir 1 min.; cool completely. Stir in extract.
2
Heat oven to 375ºF. Beat cream cheese and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. (Dough will be crumbly.) Shape into 2 balls; flatten slightly. Roll out half the dough on floured surface to 11-inch circle; place in 9-inch pie plate. Fill with cherry mixture.
3
Roll out remaining dough to 11-inch circle; cut into 10 (1/2-inch-wide) strips. Reserve remaining dough for garnish. Weave strips over filling to make lattice design. (See tip.) Fold edge of bottom crust over ends of strips. Cut remaining dough into shapes with small cookie cutters; arrange on pie. Sprinkle with remaining sugar.
4
Bake 35 to 40 min. or until filling is hot and bubbly and crust is golden brown.
Kitchen Tips
Tip 1
Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Tip 2
How to Make a Lattice-Top Pie Crust
Prepare and fill bottom crust as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of bottom crust over ends of strips. Seal and flute edge. Bake as directed.
Tip 3
Special Extra
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Tip 4
How to Prepare with Fresh or Frozen Tart Cherries
Substitute 3-1/2 cups fresh, or thawed frozen, tart cherries for the canned cherries. Pit cherries; place in colander over bowl. Drain, reserving juice. Add enough water to reserved juice to measure 1 cup. Use to prepare filling as directed.
Nutrition
Calories
400
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 12g
60%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 190mg
8%
Total Carbohydrates 52g
19%
Dietary Fiber 2g
7%
Sugars 25g
50%
Protein 5g
10%
Vitamin A
25%
Vitamin C
4%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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