Pie #27 – Cherry O Cheese Pie

If a cherry pie and cheescake married, you would get pie #27. It’s very simple to make; the biggest challenge should you choose it, is the pie crust. This one is from Sharon, a creative that I have the pleasure of working with.

Pip pip cherry o, fork up and all that

The crust!:

16 -20 graham crackers

5 tbsp. butter, melted

3 tbsp. sugar

1/4 tsp. salt

Pre-heat oven to 350 degrees. In a food processor, blend the graham crackers until fine. Add butter, sugar and salt and mix until blended. In a 9 inch pie plate, spread the mixture along bottom and sides of pan. Bake for approx. 15 minutes. Transfer to wire rack and let cool.

The filling (super easy)!:

1 block (8oz.) cream cheese

1 can Eagle brand sweetened condensed milk

1/3 cup of lemon juice (about 2 1/2 if you go fresh squeezed)

1 tsp. vanilla

1 can cherry pie filling (or make your own, unlike me)

Blend all ingredients except the cherry pie filling until creamy. Put filling in a prepared graham cracker crust. Chill then add a can of Comstock cherry pie filling and chill until you serve it.

I love the combination of cream, tart cherries and the graham cracker crust adds good texture. Thanks Sharon:) This pie is in the very tasty range.


Pie #23 – Sherry’s Blackberry Cream Pie

Happy May Day. Lots to do today at the homestead in Austin. All manner of yardwork, cleaning, picking up kids, and baking of course. This week, I had a few people ask me what my pie of choice was going to be for week number twenty three. I didn’t have a plan for this one. Actually, generally speaking, my planning has fallen by the wayside. I usually scramble on the weekend figuring out the pie, and then rushing to the store to get any missing ingredients. Not really my preferred method but it works well enough.

A couple of these folks asked me if I had made a blackberry pie yet. I had not. Until today…

This pie comes courtesy of cooks.com. The pie guru who created this recipe is one Sherry Monfils. Why thank you!

The crust!:

1 1/3 cups unbleached all-purpose flour

1 stick chilled unsalted butter cut into 1/4 inch cubes

2 tbsp. sugar

pinch of salt

3 tbsp. or more of ice water

Blend the flour, butter, sugar and salt in a food processor using on/off turns. Add 3 tablespoons of water and mix until moist clumps form. Add additional water by teaspoon if the mix is dry. Remove from processor and form into a ball. Flatten and wrap in plastic wrap. Let set in the fridge a minimum of 3o minutes.

Preheat the oven to 400 degrees  and remove the dough after half hour. Roll out on lightly floured surface into a 13 inch circle. Transfer to a 9 inch pie dish. Today I rolled up the dough in a log and unrolled it in the pie dish. It actually worked pretty well. Trim the dough and use the remnants to patch any holes you might have around the crust edge or in the dish.

You aren’t supposed to bake the crust but I did. It was a slight oversight.  I lined the bottom of the crust with foil and filled with uncooked beans to weigh it down. It was baked for 20 minutes. After it was baked, the beans and foil were removed and the crust allowed to cool.

The filling!:

1 cup sugar
1/3 cup flour
2 large eggs, lightly beaten
1 1/3 cups light sour cream
1 tsp  vanilla
3 cups blackberries
1/3 cup flour
1/3 cup packed brown sugar
1/4 cup chopped pecans
3 tbsp. butter, softened
whipped cream
Preheat oven to 400°F. In a bowl, combine sugar, 1/3 cup flour, eggs, sour cream, and vanilla until smooth. Toss in blackberries and stir well. Spoon into pie shell. If you’re someone who decides to bake the pie crust when you aren’t supposed to, drop the oven rack to the lower third of the oven, and put an aluminum foil collar around the crust so it doesn’t burn.Bake 30-35 minutes or until set. In a bowl, combine 1/3 cup flour, brown sugar, pecans and soft butter, mix well. Sprinkle over pie. Return pie to oven for 10 minutes. Let cool and slather with lots of whipped cream!
The pie tastes good. I like the contrast with the berries, the crumble and the flakey crust.  Thumbs up on this one.