Cherryblueberry Cream Cheese Pie Food

CREAM CHEESE BLUEBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

CHERRY BLUEBERRY PIE

Steps:

• In a large bowl, gently combine cherries and blueberries. In a small bowl, mix sugar, flour and nutmeg; stir into fruit. Let stand 10 minutes., Preheat oven to 425°. On a lightly floured surface, roll one half of the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Sprinkle with additional sugar. Cover edge loosely with foil., Bake 15 minutes. Reduce oven setting to 350°. Bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

EASY CHERRY OR BLUEBERRY CREAM PIE (NO-BAKE)

Steps:

• In a bowl using an electric mixer beat together the softened cream cheese with confectioners sugar and almond extract until smooth and fluffy.
• In another bowl whip the cream until stiff; fold the whipped cream into the cream cheese mixture.
• Pour the mixture into the prepared pie crust.
• Top with pie filling.
• Chill for a couple of hours before serving.
• Delicious!

CHERRY CREAM CHEESE PIE

Steps:

• In a medium bowl, beat cream cheese until smooth.
• Add sweetened condensed milk, blending well.
• Add lemon juice and vanilla until well blended.
• Pour into pie crust and chill 3 hours, or until firm.
• Add cherry filling on top of pie.
• You can also use blueberry, or strawberry pie filling.

SWEET BLUEBERRY CREAM CHEESE PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust.
• Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
• Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
• Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.

CREAM CHEESE BLUEBERRY PIE

Steps:

• 1. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. ( I have also used cool whip instead of (whipping cream, whipped) it turned out fine.
• 2. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

CHERRY CHEESE PIE

Steps:

• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
• POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.
• TOPPING VARIATIONS
• BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly.
• CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Spread over pie. Chill thoroughly.
• FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired.
• AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker's Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.

CHERRY/BLUEBERRY CREAM CHEESE PIE

Steps:

• 1. Beat cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
• 2. Pour into graham cracker crust and chill. Top with pie filling.
• 3. For pie crust: combine ingredients and blend with a fork. Press into 9" pie plate and either a) bake at 375 degrees for 8 minutes, then cool; or b) chill in refrigerator for 30 minutes for using.
• 4. You can use a prepared graham cracker crust but nothing tastes as good as making the crust yourself, especially if you're doubling the recipe and making it in a 9x13" dish.

30 PIES WE CAN'T RESIST

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious pie in 30 minutes or less!

BLUEBERRY CREAM CHEESE PIE

Steps:

• Combine the crumbs, butter, and salt in a bowl and mix until the crumbs are evenly saturated.
• Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes; leave in the freezer while you work on the filling.
• Combine all the filling ingredients in a bowl and beat until well combined. Pour into the crust and cover loosely with plastic wrap.
• Refrigerate for at least 4 hours (or overnight).
• Once the pie has chilled, make the topping.
• Stir together the sugar, cornstarch, water, and lemon juice in a small saucepan until well combined. Add the blueberries and stir to coat.
• Set the pan over medium heat and cook, stirring frequently, until the mixture boils and thickens quite a bit, about 10 to 20 minutes. (At first the mixture won't seem to be doing much, then the blueberries will give off a lot of juice, then the mixture will start to thicken.)
• Remove from the heat and cool to room temp. Spread over the pie and chill for another hour or so, until the topping is fully chilled.
• Slice and serve.
• Uneaten pie can be stored in the fridge, covered, for 3 or 4 days. You can also freeze individual slices, tightly wrapped, for about a month.

CHERRY-BLUEBERRY PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
• Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

CHERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese in large bowl until creamy and no lumps are showing. Add sweetened condensed milk, lemon juice, vanilla, and almond extract. Beat until smooth and creamy.
• Pour into crust and chill at least 4 hours, longer if you can.
• Top with desired amount of chilled cherry pie filling before serving. (You may not want the entire can.)

NO BAKE BLUEBERRY CHEESECAKE BARS

Steps:

• In a large bowl, combine the graham cracker crumbs, butter, and sugar. Stir until all of the butter has been soaked into graham cracker crumbs.
• Transfer the mixture to a 13x9 baking dish and press it into the bottom. It should spread to all the edges and be compacted enough to hold together. Set aside.
• In a large mixing bowl, add the cream cheese and sugar. Beat together with an electric hand mixer until smooth.
• Add in the vanilla and sour cream. Beat again to incorporate.
• Switch to a rubber spatula and fold in the cool whip making sure to mix thoroughly.
• Pour over the graham cracker crust and smooth it out with the rubber spatula
• Pour the blueberry pie filling on top and carefully spread it to all edges.
• Chill for at least 2-3 hours before slicing into squares and serving.