Скачать или смотреть 🍒 Cherry Pie Supreme | Classic Cherry & Cheesecake Layered Pie (No Talking, Classical Music)

This is one of those recipes that feels like home — no talking, just classical music and the simple pleasure of making Cherry Pie Supreme with cherries picked right from my own backyard tree (Here is me picking cherries and chatting:    • Cherry Days, Chicken Chases, and a Pie to ...  ). Starting with a classic flaky pie crust, I layer on fresh tart cherries and bake it just a little before adding a smooth cheesecake filling. After a second bake and cooling, I top it all off with more cherry pie filling and a surprising ring of pure sour cream around the edge. That little tangy touch is the perfect counterpoint to the sweet cheesecake and tart cherries. This recipe comes from A Century of Mormon Cookery and is a real treat for anyone who loves cherry desserts but can’t decide between pie or cheesecake — now you don’t have to!

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Cherry Pie Supreme
Ingredients
(1) 9" Unbaked Pie Shell - See Note 1
1 Can (21 oz) Cherry Pie filling (or homemade if you are lucky enough to have it!!)
1/2 C Sugar
12 oz Cream Cheese, softened
2 Eggs
1/2 tsp Vanilla Extract
1 C Sour Cream

Directions
• Preheat oven to 425°
• Spread half of the Cherry Pie Filling into the prepared Pie Shell. Set the remaining Filling aside
• Bake Shell and Cherries for 15 minutes. Remove from oven and reduce heat to 350°
• While Cherry layer bakes assemble the cheesecake filling
• In a medium bowl beat together Cream Cheese, Sugar, Eggs and Vanilla Extract until smooth
• When the Shell and Cherries are out of the oven pour Cheesecake mixture over hot Cherry Pie Filling in the shell - See Note 2
• Bake 25 minutes at 350°
• Remove from oven and cool completely on a wire rack
• At serving time spoon remaining Cherry Pie Filling over the cooled Cheesecake layer
• Dollop Sour Cream evening around the edges

Note 1: You can use homemade or store bought pastry crust or graham cracker crust here, whichever you have time for and/or prefer. Here is my mom's pie crust recipe:    • The Best Homemade Pie Crust | Mom’s Classi...  

Note 2: My crust was already getting pretty brown after it's first trip to the oven so I put a cover over it to prevent it from over browning when it went into the oven for the second bake. If you don't have a cover but are worried your crust will over brown you can make a collar out of aluminum foil to protect the edges