It's Cherry Season!

When Elliot, my son, was visiting from Calgary, one of his requests was cheesecake. He really asked for pumpkin cheesecake but ...when I saw all the ruby red cherries in the store, I had to make a cherry cheese pie...yes, it is a pie but it's like a cake. I made it in my Art of Pies class at George Brown College and everyone loved it. Well, we used canned cherry pie filling in class and I just couldn't buy a prepared pie filling when the cherries were spilling over the shelves, so we made our own filling - Easy! Peasy! (my dad was in Toronto visiting and was my assistant-great fun!)

I also changed the crust and used Rose Levy Beranbaum's Favorite Flaky & Tender Pie Crust .





This recipe makes two pies, so you can take one to a friend and enjoy one at home! It was a big hit!

1- Make 2 single pie crusts (9 inch pie tins)

Prepare two of your favorite pie crusts or try Rose's (link above)

2 - Make the Fresh Cherry Pie Filling (for 2 pies)

• 4 cups fresh pitted cherries
• 1 cup water
• 1 cup sugar
• 1 tablespoons cornstarch
• 1/2 tablespoon lemon juice

1. In a saucepan, cook cherries in water for 10 minutes
2. Mix together the sugar and cornstarch; add to cherries
3. Add lemon juice
   
4. Cook cherry mixture until thickened

Cool slightly before using to fill pie shell

3- Crumble Streusel Topping (you can use this for other fruit pies too)

• Butter 250 g
• Sugar 125 g
• Brown Sugar 125 g
• All-purpose Flour 300 g
• Cinnamon Sugar to taste

1. Break up butter into pieces
2. Add sugar, brown sugar and flour. Mix until looks crumbly
3. Try not to overmix
   

4 - The Pie Filling

• Cream Cheese 920 g
• Sugar 160 g
• Cornstarch 2 tbsp
• Eggs 4 large
  
• Cherry Pie Filling 600 g
• Sour Cream 130 g
• Vanilla Extract 10 ml
  

1. In mixing bowl combine cream cheese, sour cream, sugar and cornstarch
2. Add eggs and vanilla extract until combined
3. Pour 1/2 of this cheese mixture into the unbaked pie shell
4. Add a layer of cherry pie filling
5. Cover with the rest of the cheese filling
6. Cover with the Streusel Topping and sprinkle some cinnamon sugar on top
7. Bake at 400 degrees for approximately 45 minutes

Note- Rose suggests placing the oven rack on the lowest level with a baking sheet (or stone) covered with foil to catch any drippings.

Enjoy the fruits of the season...and by the way... Elliot loved it!