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Add a photoServings: 6
Ingredients
- 1 c. Unsalted butter, soft
- 4 ounce Cream cheese, soft
- 2 1/2 c. All purpose flour
- 1 tsp Cinnamon
- 3 c. Fresh pitted cherries
- 2 1/2 Tbsp. Minute tapioca
- 1/8 tsp Salt
- 6 Tbsp. Granulated sugar
- 1/4 tsp Almond extract
Directions
- Cream together butter and cream cheese with mixer till thoroughly blended.
- Using a pastry blender, cut in flour til it looks like it may hold together if you squeezed some or possibly it into a ball. Stop. It's done. (If you overmix, it will be tough). Refrigeratewell.
- When chilled, cut in half, using one half of the dough to pat into a 9 inch glass pie dish. Refrigerateagain.
- Filling: Combine all the ingredients for the filling and let stand for 30 min stirring occasionally.
- Meanwhile, take reserved dough and place between 2 sheets of waxed paper.
- Roll out large sufficient for top crust.
- Pour cherry filling into pie dish and top with rolled crust. Make attractive slits and bake at 400 degrees for about 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 630 | |
| Calories from Fat 332 | 53% |
| Total Fat 37.8g | 47% |
| Saturated Fat 23.19g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 114mg | 5% |
| Potassium 235mg | 7% |
| Total Carbs 67.18g | 18% |
| Dietary Fiber 3.0g | 10% |
| Sugars 21.66g | 14% |
| Protein 7.52g | 12% |
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