Okay, let’s bake up some magic and share this delicious cherry cheese pastry pie recipe with the world!
Alright, picture this: a flaky, golden-brown crust, a creamy, tangy cheese filling, and a sweet-tart burst of cherry goodness in every single bite. That’s what we’re making today! This cherry cheese pastry pie isn’t just a dessert; it’s a memory waiting to happen. I remember the first time I made this. I was trying to impress my mother-in-law, and let me tell you, she’s a tough critic when it comes to desserts! I was so nervous, but the aroma filling the kitchen calmed me down. The buttery scent of the crust mingling with the sweet cherries was just divine.
This recipe has been tweaked and perfected over the years. Initially, I struggled with the crust being either too tough or too soggy. I learned that the key is to use ice-cold butter and not overwork the dough. Another challenge was getting the filling just right – not too sweet, not too tangy. After countless variations, I finally landed on the perfect balance. My kids absolutely adore this cherry cheese pastry pie, and it’s become a staple for birthdays, holidays, and well, any excuse we can find! My youngest, bless his heart, once tried to eat a whole pie in one sitting. We had to intervene, of course, but it just shows how irresistible it is.
What I love most about this cherry cheese pastry pie is that it’s surprisingly simple to make. It looks fancy, but it doesn’t require any complicated techniques. It’s the perfect dessert for beginner bakers who want to impress their friends and family. I understand the struggle of finding recipes that are both delicious and manageable, especially with a busy schedule. This recipe solves that problem. It’s straightforward, uses readily available ingredients, and can even be prepped in advance.
The first time my husband tasted this cherry cheese pastry pie, he declared it “the best pie ever!” and he’s not easily impressed. He loves the combination of the creamy cheese filling with the burst of cherry flavor. It’s become his go-to request for special occasions. I promise you, this cherry cheese pastry pie will become a cherished part of your family traditions too.
So, are you ready to dive in and create a cherry cheese pastry pie that will have everyone begging for seconds? Trust me, you got this! Let’s get baking!
Ingredients
Here’s what you’ll need to make this amazing cherry cheese pastry pie. Don’t worry, nothing too fancy here. I’ve also included some tips and substitutions to make things even easier.
- All-Purpose Flour: 2 1/2 cups. I usually use unbleached all-purpose flour for my cherry cheese pastry pie, but you can use bleached if that’s what you have on hand.
- Salt: 1 teaspoon. Salt balances the sweetness and enhances the other flavors.
- Cold Unsalted Butter: 1 cup (2 sticks), cut into small cubes. The key here is cold. Freezing the butter for 15 minutes before using it can also help!
- Ice Water: 6-8 tablespoons. Add it one tablespoon at a time until the dough comes together. Again, ice cold is crucial.
- Cream Cheese: 8 ounces, softened. Make sure it’s softened for a smooth filling. I usually take mine out of the fridge about an hour before I start baking my cherry cheese pastry pie.
- Granulated Sugar: 1/2 cup. Adjust to your taste preference.
- Egg: 1 large. This helps bind the filling together.
- Vanilla Extract: 1 teaspoon. Adds a lovely aroma and flavor.
- Cherry Pie Filling: 1 (21-ounce) can. You can use store-bought or homemade, whatever you prefer. I find the store-bought filling to be a great shortcut for this cherry cheese pastry pie.
- Almond Extract: 1/4 teaspoon (optional, but highly recommended!). It complements the cherry flavor beautifully.
- Egg Wash: 1 egg beaten with 1 tablespoon of water (for brushing the crust). This gives the crust a beautiful golden shine.
- Turbinado Sugar: For sprinkling on top (optional). Adds a nice crunch and sparkle.
A Few Notes:
- Budget Tip: Store-brand cream cheese works just as well as the name brands in this cherry cheese pastry pie.
- Storage Hack: If you have leftover cherry pie filling, store it in an airtight container in the fridge for up to a week. It’s great on toast or with yogurt.
- Shopping Tip: Buy your butter when it’s on sale and freeze it. It’s always good to have some on hand for baking.
These ingredients are what I’ve found work best for my family, but feel free to adjust them to your liking. Happy baking!
Step-by-Step Instructions
Okay, friend, let’s walk through this cherry cheese pastry pie recipe together, step by step. I’m here to guide you, and I’ll share all my tips and tricks along the way. Don’t worry, it’s easier than it looks!
- Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don’t overmix! This is crucial for a tender crust. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is non-negotiable – it prevents the butter from melting and ensures a flaky crust for our cherry cheese pastry pie.
- Prepare the Filling: In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the egg and vanilla extract (and almond extract, if using) until well combined. Make sure there are no lumps for the perfect cherry cheese pastry pie.
- Assemble the Pie: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently transfer it to a 9-inch pie plate. Trim and crimp the edges. This is where you can get creative with your crust design!
- Add the Filling: Pour the cream cheese mixture into the prepared pie crust. Spread it evenly. Then, spoon the cherry pie filling over the cream cheese layer.
- Top Crust (Optional): Roll out the second disc of dough. You can either place it over the top, creating a sealed pie, or cut it into strips to make a lattice top. If you’re using a top crust, don’t forget to cut vents to allow steam to escape. This prevents the crust from becoming soggy.
- Brush and Bake: Brush the top crust with the egg wash and sprinkle with turbinado sugar, if desired. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with foil.
- Cool Completely: Let the cherry cheese pastry pie cool completely on a wire rack before slicing and serving. This is important! The filling needs time to set properly.
My Real-Life Cooking Tips:
- Lesson Learned: Don’t skip the chilling time for the dough. I learned this the hard way when I ended up with a tough, unmanageable crust.
- Family Reaction: My kids love helping me crimp the edges of the crust. It’s a fun way to get them involved in the baking process.
- Meal Prep Insight: You can make the crust ahead of time and store it in the fridge for up to 2 days.
- Leftover Advice: If you have any leftover pie (which is rare in my house!), store it in the fridge. It’s delicious cold!
With these instructions, you’re well on your way to making a mouthwatering cherry cheese pastry pie that everyone will love. Now go on, bake it till you make it!
Serving Ideas
Alright, you’ve baked this beautiful cherry cheese pastry pie, now what? Here’s how we like to serve it up at home, along with some ideas to make it extra special.
- Classic Slice: The simplest way is often the best. A slice of cherry cheese pastry pie, served at room temperature or slightly chilled, is always a hit.
- With a Dollop of Whipped Cream: Add a dollop of freshly whipped cream or a scoop of vanilla ice cream on top. The cold creaminess complements the warm, fruity pie perfectly. This is how my kids insist on having their cherry cheese pastry pie!
- Alongside Coffee or Tea: This pie pairs wonderfully with a cup of hot coffee or tea. It’s the perfect afternoon treat or after-dinner indulgence.
- Special Occasions: We often make this cherry cheese pastry pie for birthdays, holidays, and potlucks. It’s always a crowd-pleaser.
- Presentation: Dust the pie with a little powdered sugar before serving for an extra touch of elegance. You can also arrange a few fresh cherries around the pie plate.
- Leftover Transformation: If you happen to have any leftover cherry cheese pastry pie (highly unlikely!), try crumbling it over yogurt or granola for a delicious breakfast. You can also warm it up slightly and serve it with a scoop of ice cream for a decadent dessert.
- Portion Sizes: A standard slice (1/8 of the pie) is a good portion size. However, be prepared for people to ask for seconds! My husband always sneaks an extra sliver when he thinks I’m not looking.
- Family Feedback: My family loves this pie served slightly chilled, especially on warm days. They also enjoy it with a sprinkle of chopped nuts on top.
This cherry cheese pastry pie is versatile and can be enjoyed in so many ways. Use these ideas as a starting point and get creative with your own serving suggestions. Enjoy!
FAQs
Okay, let’s tackle some of the questions I often get asked about this cherry cheese pastry pie. I’ve been there, made the mistakes, and learned from them, so hopefully, these answers will help you avoid some common pitfalls.
Q: Can I use a different type of fruit filling?
A: Absolutely! While this recipe is for cherry cheese pastry pie, you can definitely experiment with other fruit fillings like blueberry, apple, or peach. Just make sure the filling isn’t too runny, or it could make the crust soggy.
Q: Can I make this pie ahead of time?
A: Yes, you can! The cherry cheese pastry pie can be made a day in advance. Just store it in the refrigerator and let it come to room temperature before serving. The flavors actually meld together even more overnight.
Q: My crust is always tough. What am I doing wrong?
A: Tough crust usually means the dough has been overmixed. Remember to use cold butter and ice water, and mix only until the dough just comes together. Overworking the gluten in the flour makes the crust tough. Also, make sure you chill the dough for at least 30 minutes before rolling it out.
Q: Can I use a store-bought crust?
A: Yes, you can use a store-bought crust if you’re short on time. Just make sure to get a good quality one. I would suggest using a refrigerated crust, rather than a frozen one, for a better texture in your cherry cheese pastry pie.
Q: Can I make this recipe low-sodium?
A: Yes, you can reduce the sodium by using unsalted butter and omitting the salt in the crust recipe. Also, check the sodium content of your cherry pie filling and choose a low-sodium option if possible.
Q: What can I use if I don’t have a pastry blender?
A: If you don’t have a pastry blender, you can use two knives or your fingers to cut the butter into the flour. Just make sure your fingers are cold to prevent the butter from melting.
Q: My filling is too runny. What did I do wrong?
A: Runny filling can be caused by not creaming the cream cheese and sugar together properly. Make sure the cream cheese is softened and beat it well until it’s smooth and creamy. Also, don’t overfill the pie crust with the filling.
Q: Can I freeze this pie?
A: Yes, you can freeze the baked cherry cheese pastry pie. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
Q: What can I substitute for the almond extract?
A: If you don’t have almond extract, you can use a little extra vanilla extract or a tiny bit of cherry flavoring. The almond extract just enhances the cherry flavor, but it’s not essential.
These are just a few of the questions I’ve been asked over the years. If you have any other questions, feel free to ask in the comments below!
Conclusion
This cherry cheese pastry pie is more than just a recipe; it’s a slice of happiness, a memory in the making, and a testament to the joy of baking. It represents warmth, comfort, and the simple pleasure of sharing something delicious with the people you love. I hope this recipe becomes a cherished part of your family’s traditions, just as it has for mine.
Before you go, here are a few final tips to ensure your pie turns out perfectly:
- Keep your ingredients cold: This is especially important for the crust.
- Don’t overmix the dough: Overmixing leads to a tough crust.
- Let the pie cool completely: This allows the filling to set properly.
And remember, don’t be afraid to experiment! Try different fruit fillings, add a sprinkle of nuts, or get creative with your crust design. My mom likes to add a layer of thinly sliced apples under the cherry filling in her cherry cheese pastry pie version.
So, go ahead and give this recipe a try. I promise you won’t be disappointed. And if you do, please leave a comment below and let me know how it turned out! I love hearing from you. Share your photos on social media and tag me – I can’t wait to see your creations! Happy baking, and remember, even if it’s not perfect, it’s made with love, and that’s what matters most. I can not wait to see you bake this cherry cheese pastry pie.
Cherry Cheese Pastry Pie
This easy cherry cheese pastry pie is a delightful dessert that combines flaky pastry with a creamy cheese filling and sweet, juicy cherries. It’s a simple yet elegant treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 sheet (14.1 oz) refrigerated pie crust
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (21 oz) can cherry pie filling
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Unfold pie crust on a lightly floured surface.
- In a medium bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla extract.
- Spread cream cheese mixture evenly over the pie crust, leaving a 1/2-inch border.
- Spoon cherry pie filling over the cream cheese layer.
- Gently fold the edges of the pie crust towards the center, pleating as needed.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
- Let cool slightly before serving. Dust with powdered sugar, if desired.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.