The combination of Cream Cheese crust with the sweetness
of the cherries is simply Yum!
Summer is halfway!
Oh how i love cherries! I can not get enough of them, so i decided to make a second cherry Pie this summer. And that all from scratch. This time i made a crust of Cream Cheese from THIS BOOK.
It had more flavor than the other one i made recently. Though i find them both delicious.
The difference of the 2 pies i made are in the crust >> The other one had more a more crumble crust and this one is more fuller and cheese cookie like taste.
Up to your taste you can make it with this cream cheese crust or from THIS CHERRY PIE i made.
Take some time to make the crust before, it needs chilling in the fridge. You can do that easily in the morning and in the afternoon you make the filling and bake the pie. Perfect to do so with a rainy day. Don’t make this pie when it’s hot outside, since the dough will become very sticky and hard to handle. I must say that this cream cheese pastry is the best one for me to work with so far. No cracks, no difficulties with rolling out. Just simple and smooth.
TIP : I use vegetable shortening to have it more crunchy and it leaves less water with baking.
Let’s get started!