Meal Type: Appetizer

Total Time: 0 min.

Cook Method: Oven

     Serving Size: 6 1.5 3 6 12 24 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: May 03, 2012

I have made this cherry cheese pie for at least thirty years now and it is always a hit with everyone, from naughty kids to choosy elders, I always receive massive requests for this cherry cheese pie for the holidays. By the way, I use one can of cherry pie filling for two pies and it turned out to be quite plenty, so I suggest you use a little less, and also I think, you need to leave about an inch wide strip around the outer edge of the pie uncovered with the cherries because it makes it more delicious and it makes a very pretty presentation.

1. Crust: Mix flour, salt,sugar together in 8 inch pie plate, in measuring cup mix milk with oil, with fork, beat until blended well ;add to flour mix at once and start mixing all together with fork, until it is damp, than ,with fingers, spread out the dough over the whole pie plate.

2. Prick entire surface a couple times with fork.

3. Filling: Put cottage cheese in blender and blend until smooth, mix in sour cream, eggs, sugar and cornstarch.

4. Blend all well. Spread filling over crust and bake in 350 degrees F, oven for 50 minutes.

5. Cool; than spread the pie filling on top. Refrigerate until serving.

6. This is a low fat version of cheese cake and you can put blueberry pie filling on top if you want too.

7. Recipe came from my mother- in- law from Ohio.

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Dietary Notes:

This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.

Food Allergy Information: