Alumnae Association

Cooking with Jeanette

Jeanette's Bing Cherry Pie

This is a recipe that my family looks forward to every Easter. I have been making this pie for years. I hope you enjoy it!

Ingredients:

2 (8 oz.) pkgs. cream cheese Topping: 2/3 cup sugar 3⁄4 cup sour cream 1 tsp. vanilla 2 tbsp sugar 1 tbsp. flour 1⁄2 tsp. vanilla 14 large whole graham crackers, crushed 4 or 5 tbsp. Butter 2 eggs Juice from 1 can of dark sweet pitted Bing cherries (separate cherries for later use) 2 tbsp. cornstarch 1⁄2 tsp. lemon juice

Instructions:

Preheat the oven to 350 degrees. Mix together the cream cheese, sugar, vanilla and flour until smooth; set aside. Mix graham crackers, butter and eggs for crust and line a 9 inch pie pan (I prefer to use glass). Pour the cream cheese mixture into crust and bake 20 minutes.

Raise oven temperature to 450 degrees. Combine topping ingredients and pour on top of pie, bake 5 minutes. Place in refrigerator overnight. Next day, cook the cherry juice, cornstarch and lemon juice together on the stove until thick & glossy.

Arrange cherries on the pie. Pour the above mixture over cherries. Keep pie in refrigerator for a few more hours until it is ready to be served.