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.
Serving size: Complete recipe
Calories 2783 Calories from Fat 1281
% Daily Value*
Total Fat 146 g223.9%
Saturated Fat 82.3 g411.5%
Trans Fat 0 g
Cholesterol 387.2 mg129.1%
Sodium 936 mg39%
Total Carbohydrates 340 g113.3%
Dietary Fiber 7.9 g31.5%
Sugars 213.3 g
Protein 16 g31.5%
Vitamin A 55.2% Vitamin C 6.5%
Calcium 83.7% Iron 50.2%
*Based on a 2000 Calorie diet