Sweet Cherry Pie
  • Baked 9" pie shell
  • 2 (1 lb.) cans pitted dark sweet cherries
  • 2/3 c. sugar
  • 3 Tb. cornstarch
  • 1/8 tsp. salt
  • 1 Tb. butter
  • 2 Tb. lemon juice
  • 1 (3 oz.) pkg. cream cheese
  • Whipped cream (optional)
  1. Drain cherries, reserving juice. Combine sugar, cornstarch and salt in saucepan. Add 1 c. cherry juice. Cook, stirring constantly, over medium heat until mixture comes to a boil. Continue cooking and stirring 2 minutes. Add cherries and cook 2 minutes.
  2. Remove from heat; add butter and lemon juice, stirring until butter melts. Cool.
  3. Let cream cheese stand at room temperature to soften. Spread over bottom of pie shell. Pour cooled cherry mixture into pie shell. Chill several hours. Serve garnished with whipped cream.
This is a rather unique and old-fashioned approach to some of the cherry pie/ cheesecake desserts you find everywhere. I actually prefer this one!