Cherry-Cheese Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

No one will guess this beautiful pie is a fast-fix one you made ahead


  • Pastry for 1-crust pie
  • 1 (1 lb. 6 oz.) can cherry pie filling
  • 2 (3 oz.) pkgs. cream cheese, room temperature
  • ¼ c. sugar
  • 2 eggs
  • ½ tsp. vanilla
  • 1 c. dairy sour cream


  • Line 8" pie pan with pastry and flute edges. Spread half of cherry pie filling over bottom of pastry. Bake in hot oven (425°F.) 15 minutes, or until pastry is browned.
  • Meanwhile, soften cream cheese in electric mixer. Blend in sugar gradually; beat in eggs and vanilla. Pour this mixture over hot cherry filling in pie shell. Reduce oven temperature to 350°F. and continue baking 20 minutes.
  • Cool pie and place in refrigerator. Before serving, spoon sour cream around rim of pie, and spoon remaining half of cherry pie filling in center.