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Home / How Long Can You Keep Cherry Cheese Pie

How Long Can You Keep Cherry Cheese Pie

Recipe

This pie is based on a traditional English recipe where custard is baked on top of a fruit filling. While we've used Multi-Grain Pie Dough here, ricotta cheese pie dough or sour cream pie dough would both work equally well.

Yields: 6 servings

Prep Time: 0 hours 37 mins

Cook Time: 0 hours 35 mins

Total Time: 2 hours 22 mins

MULTI-GRAIN PIE DOUGH (SINGLE CRUST):

1 1/4 c. whole wheat pastry flour

1/4 c. flax meal

2 tbsp. toasted wheat germ

1/4 tsp. salt

3 tbsp. cold butter, cut up

3 tbsp. canola oil

3 tbsp. ice water

PIE FILLING:

1 c. cherry all-fruit spread

1/2 tsp. grated lemon zest

1 tbsp. lemon juice

4 large eggs, separated

1/3 c. sugar

1/2 c. flour

1/3 c. chopped hazelnuts, toasted

1/2 c. heavy cream

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  1. In a large bowl, stir together the flour, flax meal, wheat germ, and salt. With a pastry blender or two knives scissor fashion, cut the butter and the oil into the flour mixture until it resembles coarse crumbs.
  2. Gradually add the ice water, a tablespoon at a time, until you can gather the dough into a ball. Flatten into a disk and place on a sheet of floured waxed paper. Sprinkle a little more flour over it and top with another sheet of waxed paper. Refrigerate for at least 30 minutes before rolling out.
  3. On a lightly floured work surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch pie plate, pressing it into the bottom and up the sides without stretching the dough. Using kitchen scissors, even the edge, leaving a 1-inch overhang. Fold the overhang under and make a decorative edge. Refrigerate for 30 minutes.
  4. Preheat the oven to 425°F. Prick the bottom of the dough all over with a fork. Line with foil or parchment and weight down with dried beans or pie weights. Bake for 10 minutes. Remove the foil and weights. Cool the pie shell on a rack. Reduce the oven temperature to 350°F.
  5. In a small bowl, combine the fruit spread, lemon zest, and lemon juice.
  6. With an electric mixer, beat the egg yolks and sugar until thick and lemon colored. Fold in the flour and nuts.
  7. In a separate bowl, beat the egg whites until stiff but not dry. Fold into the yolk mixture.
  8. Spread the cherry mixture on the bottom of the pie shell. Spoon the egg mixture over the cherry mixture. Bake for 25 minutes, or until a toothpick inserted in the center of the pie comes out clean. Cool on a rack.
  9. At serving time, whip the cream until it stands in soft peaks and mound in the center of the pie.

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How Long Can You Keep Cherry Cheese Pie

Source: https://www.prevention.com/food-nutrition/recipes/a20524024/cherry-bakewell-pie/