This pie has been a family favorite for more than 20 years. It was created for an Independence Day pie contest. The goal was just to create a red, white and blue pie, little did we know it would win. The standout surprise is the cheesecake bottom. Our family is very partial to cheesecake but also have a place in their hearts for Grandma Keppler's pie crust. This incorporates both. This recipe has never been shared before and was considered a closely guarded secret until now. Enjoy!!
INGREDIENTS Fruit topping: 4 c pitted cherries 1/2 c sugar Lemon, juiced 1 T cornstarch mixed into 1 T water fresh blueberries Cream Cheese Base: 16 oz cream cheese 1 T flour 1/2 t lemon zest 1/2 c sugar 2 egg yolks 1 t vanilla Crust: 2 C flour 2/3 c shortening 6-8 T super cold water 1 T salt
DIRECTIONS Heat oven to 375. 1. Made fruit pie filling. Mix cherries and lemon juice in a heavy bottomed saucepan. Cook over medium heat for about 10 minutes until cherries release their juice. Add sugar and cook until fully dissolved and mixture is bubbly. Add cornstarch slurry and continue to cook until thickened. Remove from heat and set aside. 2. Mix ingredients for cream cheese base together in mixer until incorporated and creamy. Set aside. 3. Make crust. Mix flour and shortening together in large bowl. Cut in shortening until mixture resembles course crumbs. Add cold water, 1 tablespoon at a time until mixture forms a crumbly ball (but does hold). Separate dough into 2/3rd - 1/3rd. Wrap the smaller portion in cling wrap while you roll out the larger portion into a circle and place into a deep dish pie pan. 4. To assemble, spread the cream cheese mixture on the bottom of the pie crust. Top with cherry mixture and dot with the fresh blueberries. Roll out the remaining pie crust and cut into desired shapes for the top of the pie (or into strips to create a lattice top). 5. Cover the top of the pie with foil and place in oven. Bake 25 minutes, remove pie and take off foil. Brush crust with cream and sprinkle with the coarse sugar. 6. Bake an additional 25 minutes until top crust is golden brown. Cool on rack. Once cool, move to refrigerator to set for at least two hours before serving.