MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apple-Cherry Cream Cheese Pie
 Categories: Pies, Pastry, Fruits, Cheese0
      Yield: 8 Servings

  2 1/4 c  A-P flour
      2 ts Sugar
    3/4 ts Salt
      1 c  Unsalted butter; cold,
           - in cubes
      6 tb Ice water; up to 8 tb

MMMMM--------------------------FILLING-------------------------------
      8 oz Cream cheese; softened
  1 1/4 c  Sugar; divided
      1 ts Vanilla extract
      9 c  McIntosh apples;
           - peeled, thin sliced
    1/2 c  A-P flour
      1 ts Apple pie spice
    1/4 ts Salt
 14 1/2 oz Can pitted tart cherries;
           - drained
      2 tb Butter

  In a large bowl, mix flour, sugar and salt; cut in butter until
  crumbly. Gradually add ice water, tossing with a fork until dough
  holds together when pressed.  Divide dough in half. Shape each half
  into a disk; wrap and refrigerate 1 hour or overnight.

  Set oven @ 425 F/218 C.

  For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and
  vanilla until blended. In a large bowl, toss apples with flour, pie
  spice, salt, and remaining sugar. Stir in cherries.

  On a lightly floured surface, roll half the dough to a 1/8" thick
  circle; transfer to a 9" pie plate. Trim crust even with rim.

  Spread cream cheese mixture onto bottom crust. Add apple mixture;
  dot with butter. Roll remaining dough to a 1/8" thick circle. Place
  over filling. Trim, seal and flute edge. Cut slits in top.

  Bake 45 to 50 minutes or until crust is golden brown and filling is
  bubbly. Cover top loosely with foil during the last 10 to
  15 minutes if needed to prevent overbrowning. Cool on a wire rack.
  Refrigerate leftovers.

  Recipe by Donna Rettew, Jonestown, Pennsylvania

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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