The instructions are as simple as mixing the cream cheese filling, pouring it into the pie crust, chilling it for several hours, and then topping it with the cherry pie filling.

Your New Favorite Bite-Sized Dessert Hey there, Jason Griffith here! There’s something undeniably charming about a dessert ...

Pour the cream cheese mixture into your prepared graham cracker crust. Place in the refrigerator for at least 4 hours. When you are ready to serve, pour the cherry pie filling over the center of ...

Zack Diemer's Cherry Cream Cheese Pie {} My brother has the task each holiday season of creating a pie, and this is the usual suspect: the traditional cherry-pie-filling-topped favorite done large.

Get the recipe at the link in our bio. : @christophertestani.” The recipe relies on store-bought puff pastry, sugar, unbleached all-purpose flour, ricotta, and sour cherries, to name a few.

Ingredients. 1 package (14 to 17.3 oz.) all-butter puff pastry, thawed if frozen; 2 Tbsp. plus 2 tsp. all-purpose flour, plus more for dusting; 1 large egg, beaten ...

Spoon in the cherry mixture, then cover it with the sour cream and nut mixture. 5 Roll out the remaining pastry slightly larger than the tart pan, so it overlaps about an inch, and cover the pie.

Apple pie may rule fall, but cherry pie is summer’s queen, lording over all other flavors for the few brief weeks when fresh cherries are in season. Because, while cherry pies made with frozen ...

Then evenly brush each pie with a thin layer of egg wash and sprinkle with the sugar mixture. 6. Bake for 25 minutes, or until the hand pies are evenly golden-brown.

Dollop cream cheese mixture over top. Gently swirl using a small spoon, scooping and lifting up some of the pumpkin filling to the top to help create a swirl. Bake at 400°F for 15 minutes.