This morning I whipped up our dessert for the weekend in about 30 mins. This is a fool proof recipe that anyone can master.
First I made a Pat in the Pan Pie Crust as follows:
In a small bowl mix with a fork:
1 1/2 cups flour
1 tsp. salt
2 tsp. sugar
In a 1 cup liquid measuring cup add and whisk together with a dinner fork:
1/2 cup vegetable oil (not olive oil!)
2 tbs ice water
Pour the oil/water mixture at once into the flour and mix with the fork until it forms a ball.
Place the dough into a 9” pie pan, (I prefer a metal pan for crust made with oil) and press the dough evenly into the bottom of the pan and up the sides forming a rim of dough around the edge of the pan. Prick in several places and bake in a preheated 425 F oven for 10-12 mins until light golden brown. Cool completly.
For the filling beat together until very thick and stiff with a mixer:
8 oz. room temp Cream Cheese (if you use it right out of the fridge you’ll have clumps)
1 cup Heavy Whipping cream
1 cup powdered sugar
2 tsp. vanilla
Put the cream cheese mixture into the cooled pie shell and spread it evenly into the crust.
Top the cream cheese filling with :
1 can of Cherry Pie filling
Chill for at least 4 hours and serve. This is a dessert you can serve company and its easy as pie.
Eddie
First I made a Pat in the Pan Pie Crust as follows:
In a small bowl mix with a fork:
1 1/2 cups flour
1 tsp. salt
2 tsp. sugar
In a 1 cup liquid measuring cup add and whisk together with a dinner fork:
1/2 cup vegetable oil (not olive oil!)
2 tbs ice water
Pour the oil/water mixture at once into the flour and mix with the fork until it forms a ball.
Place the dough into a 9” pie pan, (I prefer a metal pan for crust made with oil) and press the dough evenly into the bottom of the pan and up the sides forming a rim of dough around the edge of the pan. Prick in several places and bake in a preheated 425 F oven for 10-12 mins until light golden brown. Cool completly.
For the filling beat together until very thick and stiff with a mixer:
8 oz. room temp Cream Cheese (if you use it right out of the fridge you’ll have clumps)
1 cup Heavy Whipping cream
1 cup powdered sugar
2 tsp. vanilla
Put the cream cheese mixture into the cooled pie shell and spread it evenly into the crust.
Top the cream cheese filling with :
1 can of Cherry Pie filling
Chill for at least 4 hours and serve. This is a dessert you can serve company and its easy as pie.
Eddie
