I don’t think there is anything that says home more than a freshly baked pie and this cherry pie says it in spades. Fresh and tart with just a hint of sweetness and a rich cream cheese crust this pie has it all.
I have to say that this cream cheese pie crust recipe has become my all time favorite pastry crust, topping even my mom’s pie crust. It goes together in a snap and is absolutely the most forgiving pastry I have ever worked with. I have very warm hands and making pastry has always presented problems because if them. Over the years I have found many solutions to overcome the hot hand syndrome but with this pastry I can throw them all out the window. Even when I get impatient and forgo the kneading in the plastic bag step and go straight to kneading it on the bench I never have a problem. It rolls like a dream, never cracks and holds it shape and doesn’t shrink when baked. Kudos Rose for this pastry.
Flour, salt and baking powder are combined in a bag and frozen along with the butter. The flour mixture and cream cheese are processed to a coarse meal consistency and then the butter is pulsed in. Cider vinegar and cream are then pulsed in. This mixture is put in a plastic bag and kneaded to bring it together. That’s it. Fabulous pastry in seconds.
Since fresh sour cherries were out of season I used canned sour cherries packed in water for the filling. I used 4 cans of cherries and the juice from two cans. The cherries and their juice are combined with sugar, cornstarch and salt and cooked slowly until they come to a boil and then cooked for a minute or two to thicken the juices. During this time you can decide if there is too much juice and easily remove some before the filling thickens. The cooked filling is cooled and then almond extract and an option cherry concentrate are added to enhance flavor.
The bottom crust is rolled out and fit into the pie pan and chilled. Then the filling is added. The top crust is rolled and cut into strips which are then weaved over the filling to form a lattice top. The pie is baked and cooled and then you sit down to a slice of home that you won’t quickly forget.
Your Just Desserts 
Yup, yup, yup. Favourite pie crust. Delicious tart cherry filling. Filled the house with warm feelings. I have to say, this is one of my top pies ever. enjoyed your post.
Your pie lattice looks perfect! Great write up Raymond! Wish I had it when I embarked on PI day yesterday. Only problem with this pie is that it should have been doubled! Starting to see a pattern here with quite a few of Baking Bible recipes!
Just back from Denver taping the Craftsy class and have to say that what you wrote about the pastry is so rewarding because it’s exactly how i feel about it!!!
Like you said, this pie dough is very, very forgiving… it can take a lot of misuse and ban works everytime. We have cut into ours yet, but by the looks and the smell of the final product it may be a winner – for Tom that it. 🙂
You are so right, homemade pies are so comforting. We absolutely loved this pie – will definitely be making it again and again. Beautiful photos!
Patricia @ ButterYum
http://www.butteryum.org/roses-alpha-bakers/2015/3/14/tbb-sour-cherry-pie-pi-day
Looking great! Looked like you had more cherry juice than I did. I should add more next time.
Absolutely right this is the best pie crust!!!
A beautiful pie! The crust is one of my favorites too and I like how you used a fork to crimp the edges.