An old-fashioned pie with homemade scratch crust topped with no-bake layers of sweetened cream cheese along with juicy cherry pie filling!! If you like cherry pie, you're going to LOVE this amped up version!!
Prep Time45 minutesmins
Cook Time30 minutesmins
Additional Time30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Pies & Cheesecake
Cuisine: American
Keyword: cherry cheesecake pie, cherry cream cheese pie, cherry cream pie, cherry pie recipe with canned cherries, easy cherry pie
Servings: 8
Calories: 687kcal
Author: Averie Sunshine
Ingredients
Crust
2cupsall-purpose flour
½teaspoonsalt
1teaspoongranulated sugar
½cupcold buttercubed
4tablespoonsvegetable shortening
4tablespoonsice cold water
1large egg
1tablespoonwater
Filling
8ouncesbrick-style cream cheesevery well softened to room temperature
one 14-ounce can sweetened condensed milk
⅓cuplemon juicefreshly squeezed is optimal but bottled is acceptable
1teaspoonvanilla extract
21-ozcan cherry pie filling
Instructions
Crust:
To a large bowl, add the flour*, salt, sugar, and mix with a whisk until combined.
Add the butter, shortening** and with a pastry cutter or fork, mix until the mixture resembles a coarse meal (pea-sized bits with a few larger bits is ok).
Add ice cold water a tablespoon at a time over the flour mixture, and stir with a wooden spoon or rubber spatula after every tablespoon. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
Wrap tightly in plastic wrap and refrigerate for at least 15 minutes, or up to 3 days.
Preheat oven to 375F and on a clean table or counter top, sprinkle some flour on the surface and on your rolling pin and roll out the dough into 1⁄4-inch thick and place it into a 9-inch pie pan.
Tuck in the extra pie crust if you like your crusts thick, or cut it out.
Using a fork, prick holes into the pie crust dough.
Line the pie crust with parchment paper or foil, and add a cup of uncooked dry rice on top or 1 cup of dry uncooked beans.
Blind bake for 20 minutes and while it bakes, make the egg wash by whisking together the egg and 1 tablespoon water in a small bowl.
After 20 minutes, remove the blind baking weights and the parchment or foil, and brush with the egg wash.
Bake for another 10 minutes without any parchment, foil or weights.
Allow the pie crust to cool completely.
Filling:
With a handheld electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on high speed until smooth, about 3 to 5 minutes depending on how soft it was and how powerful your mixer is.
Add the sweetened condensed milk, lemon juice, vanilla extract, and best on medium-high until fully combined
Pour the cream cheese mixture into the blind-baked crust.
Refrigerate for at least 20 minutes, or until set.
Add and arrange the cherry pie filling to your liking, and refrigerate for at least more 10 minutes before serving.
Best served with a dollop of freshly whipped cream or vanilla ice cream.
Notes
*All-purpose flours are not created equal. For making pie crusts (or anytime you bake) I find that King Arthur Unbleached All-Purpose Flour or the organic version of that flour yields the best tasting baked goods. Sometimes spending the few cents is worth the taste and the results!**It is important to use both butter and shortening in a pie crust. Quality butter gives a beautiful flavor while the shortening produces the flakey, tender, melt in your mouth crust. So don’t omit the butter and shortening!Storage: Pie will keep airtight in the fridge for up to 5 days noting the crust could become a bit soggier as time passes.