Cherry Ripe Pie
|9 inch baked pastry shell||1|
|Frozen sweetened cherries||15 Ounce, Defrosted (1 Package)|
|Cornstarch||1 1⁄2 Tablespoon|
|White sugar||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Cream cheese||4 Ounce (1 Package)|
|Whipping cream||1⁄2 Cup (8 tbs), stiffly beaten|
Drain cherries and mix juice, cornstarch and white sugar in a saucepan.
Cook until thick and clear adding a little water if necessary.
Stir in the cherries, and a few drops red food coloring.
Taste for sweetness.
Pour into pastry shell.
Rub next three ingredients together and sprinkle over the top.
Bake at 425F for 20 minutes, then reduce heat to 350F and bake 20 minutes longer.
Cool before serving.
Cream the cheese and 2 tablespoons sugar together and when soft, fold in the whipped cream.
Spoon fluffy cheese over each wedge.