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Cherry Cheese Pie

Course Dessert

Ingredients

All-Buttah Pie Dough

  • 2 1/2 cups all purpose flour
  • 1/2 tsp sea salt
  • 1 cup cold salted butter
  • 1/2 cup ice water

Cherry Filling

  • 2 pounds cherries, cut & pitted (fresh or frozen)
  • 1/4 cup lime juice
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla
  • 3 tbsp cornstarch

Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 egg, large
  • 1/2 tsp vanilla
  • 1/4 tsp sea salt

Heart Cut Outs

  • pie dough
  • shades of pink and purple food gel
  • vodka

Instructions

Dough

  • Add all ingredients to a food processor except for the water and pulse a few times. Slowly add in water while running the food processor until incorporated. Form into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
    Divide dough in half and roll out one half. Place in the bottom of the pie dish. Cut away the edges. Use the scraps to make a braid to go around the edges. Bake in a 425 degree oven for 15 minutes to par bake.

Cherry Filling

  • Add the pitted cherries to a pot with the rest of the ingredients, except the vanilla. Cook for 12-15 until cooked down and thickened. Stir in the vanilla and cool completely.

Cream Cheese Filling

  • Beat cream cheese in a bowl until smooth. add powdered sugar and continue to beat. Add the rest of the ingredients. Pour cream cheese filling into the cooled pie crust. Freeze for 15 minutes. Preheat the oven to 375. Spoon the cooled cherry filling on top of the cream cheese filling. Transfer the pie to the oven and bake until the crust is deeply golden brown, 35-40 minutes. Cool completely before slicing.

Heart Cut Outs

  • Roll the second half of the dough out. Use heart cookie cutters to cut out as many hearts as you like.
    In a small dish add 1/2 tsp of vodka. Add a drop of food gel and mix. Use a small paint brush to paint a couple of the hearts. Add another shade or pink or add very small amount of purple to the mix and paint more hearts. Keep adding more colors to create different shades. Add more vodka if needed 1/2 tsp at a time. Paint remaining hearts. Place hearts on a parchment lined baking sheet. Bake in a 425 degree oven until they start to brown. Cool completely and arrange on top on the pie.