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Have you made Cheese-Cherry-Pie?
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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 473
% Daily Value**
Total Fat 29g
Saturated Fat 9g
Unsaturated Fat 11g
Cholesterol 112mg
Sodium 566mg
Total Carbohydrate 36g
Dietary Fiber 1g
Sugars 9g
Protein 16g
Vitamin A  10%Vitamin C  8%
Calcium  11%Iron  5%
Potassium  7%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Recipe Tags: Cheese 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 Can Cherry Pie Filling can
1/2 Cup Salad Oil
1 1/2 Teaspoons Sugar brown to taste
1 Pound Cottage Cheese Lowfat
1 Cup Sour Cream (8 ozs)
1/2 Teaspoon Salt (1 tsp)
2 Teaspoons Cornstarch mixed with 2 tablespoons water.
1 1/2 Cups Flour all purpose (add to above)
2 Eggs beaten
2 Tablespoons Milk cold
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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:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Cheese, Corn, Cherry, Natural Sweeteners, Olive Oil allergies.
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