Thursday, November 22, 2012

Cherry Cream Cheese Pie

 I could have sworn I posted this before, but I can't find it anywhere.  Pardon the duplicate if there is one out there that I missed.

This came about because my wife loves Cherry Pie and I love Cheese Danish.  I created this recipe in my head and did it years ago when we were in the apartment in Valley Village that had an oven barely big enough to fit a pie plate in.  It worked and has been on the list of fun brunch food for us for years.

It is stupid easy to make as I use bought puff pastry sheets instead of taking the day or so to make it from scratch.  (Did that once for bragging rights, but seriously the store bought stuff is pretty marvy).  The sheets are smaller than a pie plate so you do need to roll it out a bit and then use the roller to pull the corners out a bit more.
 The corners won't meet in the middle, but that's OK.  If you stretched the dough to meet there you'd have it too thin and it would burn before the cream cheese filling had set.
 Pick a good Cherry Pie filling.  I've gone through several brands before I found one that I liked.  I really like the Cherry Pie Filling from Fresh & Easy stores based here in suburban L.A.  They have stores in So Cal, AZ and NV...use the handy store locater HERE to find the one nearest you.  Of course you can always use your favorite brand and make the filling from scratch if you so desire.  Just trying to make it a bit easier for you to duplicate what I did.  I like this brand as its not too sweet and the cherry's also have a bit of a sour bite to them.
Lastly leave the cream cheese out over night so it is amply soft for mixing.  Not having it at room temp makes it nearly impossible to beat in the egg and have a light fluffy mixture.

Cherry Cream Cheese Pie

  • 1 sheet puff pastry - thawed
  • 1 8 oz pkg cream cheese - room temp
  • 1/2 c sugar
  • 1/4 t almond extract
  • 1 egg
  • 1 can Cherry Pie filling

Preheat oven to 400F

Flour your pastry board well.  Lay down the sheet of puff pastry and gently roll until it will fit into your pie plate.  Give the corners an extra roll or two until they are an additional inch or so further out from the pastry.
Place in pie plate.

Mix cream cheese, sugar, almond extract and egg.  Beat until fluffy.  Pour into prepared puff pastry.

Carefully spoon pie filling over cream cheese mixture.  Pull corners of pastry up and over towards the center of the pie, they won't meet. See picture of the detail.   Bake 40-45 minutes until golden brown. Let cool at least 15 minutes before serving.  Can serve at room temperature as well.


Anonymous said...

What does the egg do in the recipe? I've made hot cream cheese and fruit pies before, but never with egg. Jut interested if I should start - does it help hold it together?

frank zgonc said...

The egg adds richness and serves as a binder with the sugar and cream cheese. I've always made it that way because my Grandma Z used an egg and she was quite the baker.