Monday, November 19, 2007

Cherry Cheesecake Pie

Cherry Cheesecake Pie
From Not Your Average Pie

Serves 12
Active: 15 min/Total: 1 1⁄4 hr

Planning Tip: Can be baked up to 4 days ahead. Refrigerate covered.

1 box (15 oz) refrigerated ready-to-bake pie crusts
1⁄2 cup sugar
1 Tbsp cornstarch
2 bricks (8 oz each) 1⁄3-less-fat cream cheese (Neufchâtel), softened
1 large egg
1⁄2 tsp almond extract
1 can (21 oz) cherry pie filling
White from 1 large egg, in a small bowl
1⁄3 cup sliced almonds

1. Heat oven to 350°F. Have ready a 9-in. pie plate.

2. Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1⁄2-in.-wide strips. Cover with plastic wrap; refrigerate.

3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.

4. Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.

5. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.

Per serving: 360 cal, 6 g pro, 40 g car, 0 g fiber, 19 g fat (9 g sat fat), 51 mg chol, 305 mg sod

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