Ingredients for Cherry Jublee Pie
- Pie Crusts
- Cherry Pie Filling
- 8 ounces cream cheese (softened)
- 2 large eggs
- 1 cup granulated sugar (1/2 cup for filling, 1/2 cup for topping)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
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How to Make Cherry Jublee Pie
- Preheat oven to 425°F (220°C). Prepare your favorite 9-inch pie crust and press into a pie plate, creating a high rim.
- In a medium bowl, combine 4 cups fresh or frozen cherries (thawed if frozen), 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and a pinch of cinnamon. Gently toss to combine.
- Pour the cherry filling into the prepared pie crust.
- Bake for 15 minutes at 425°F (220°C).
- While the pie crust bakes, prepare the cream cheese topping: In a large bowl, beat together 8 ounces cream cheese (softened), 1/2 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth and creamy.
- Reduce oven temperature to 350°F (175°C).
- Carefully remove the pie from the oven after 15 minutes. Pour the cream cheese mixture evenly over the hot cherry filling.
- Return the pie to the oven and bake for an additional 30-35 minutes, or until the filling is set and the topping is lightly golden brown.
- Let the pie cool completely on a wire rack before spreading 1/2 cup sour cream over the top for an extra touch of tangy creaminess.
- Serve and enjoy your Cherry Jubilee Pie!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
51g
Fat
61g
Carbs
15g
