Pastry for 1-crust pie
1 (1 lb. 6 oz.) can cherry pie filling
1 (3 oz.) pkgs. cream cheese, room temperature
1/4 c. sugar
1/2 tsp. vanilla
1 c. dairy sour cream
Line 8" pie pan with pastry and flute edges. Spread half of cherry pie filling over bottom of pastry. Bake in hot oven (425ºF.) 15 minutes, or until pastry is browned.
Meanwhile, soften cream cheese in electric mixer. Blend in sugar gradually; beat in eggs and vanilla. Pour this mixture over hot cherry filling in pie shell. Reduce oven temperature to 350ºF. and continue baking 20 minutes.
Cool pie and place in refrigerator. Before serving, spoon sour cream around rim of pie, and spoon remaining half of cherry pie filling in center.
Pairs Well With
No one will guess this beautiful pie is a fast-fix one you made ahead.