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Wisconsin Door County Cherry Pie
Created by admin, Tuesday, 01 May 2007
Description
One 9-inch pieIngredients
crust:
baked 9-inch classic crisco single crust prepared with 1/4 cup crisco and 1/4 cup butter flavor crisco
filling:
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1/2 to 1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup whipping cream, whipped
1/8 to 1/4 cup chopped, slivered almonds
topping:
2-1/2 cups pitted, door county (or other variety) cherries (fresh or frozen)
1/2 cup cherries juice*
2 tablespoons sugar (tart cherries will require more sugar)
1-1/2 teaspoons cornstarch
1 tablespoon quick cooking tapioca
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 or 4 drops red food color
baked 9-inch classic crisco single crust prepared with 1/4 cup crisco and 1/4 cup butter flavor crisco
filling:
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1/2 to 1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup whipping cream, whipped
1/8 to 1/4 cup chopped, slivered almonds
topping:
2-1/2 cups pitted, door county (or other variety) cherries (fresh or frozen)
1/2 cup cherries juice*
2 tablespoons sugar (tart cherries will require more sugar)
1-1/2 teaspoons cornstarch
1 tablespoon quick cooking tapioca
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 or 4 drops red food color
Methods/steps
For filling, beat cream cheese and confectioners sugar until smooth. Beat in vanilla and almond extract. Fold in whipped cream and almonds. Spoon into baked pie shell. Refrigerate until firm.
For topping, combine cherries, cherry juice, sugar, constarch, tapioca, vanilla, almond extract and food color in saucepan. Bring to a boil on medium heat. Boil 6 minutes. Remove from heat. Cool until thickened. Spread over filling. Garnish with whipped cream or baked pastry leaf cutouts. if desired. Store in refrigerator.
*Mash and press additional cherries (thaw first, if frozen) in sieve or colander over bowl until you obtain 1/2 cup juice.
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