Description
Delight in this Cherry Cheese Pastry Pie featuring a crisp puff pastry crust layered with a smooth, sweet cream cheese filling and topped with juicy cherries. Perfect as a dessert or a fruity breakfast treat, this rustic pie combines creamy, tangy, and fruity flavors with an inviting golden crust.
Ingredients
Scale
Pastry
- 1 sheet puff pastry
Filling
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup pitted cherries (fresh or jarred)
- 1 tbsp cornstarch (if using fresh cherries)
Topping
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Prepare Pastry: Unfold the puff pastry sheet on the lined baking sheet and score a 1-inch border all around the edges without cutting through, to help form a crust.
- Make Filling: In a bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy.
- Assemble Pie: Spread the cream cheese mixture evenly within the scored border on the pastry. If using fresh cherries, toss them with cornstarch to thicken juices, then evenly arrange the cherries on top of the cream cheese filling.
- Form Edges: Fold and crimp the edges of the puff pastry over the filling to create a rustic, raised border. Brush the edges and exposed pastry with the beaten egg wash to give a beautiful golden finish during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes until the pastry is puffed up, golden brown, and the filling is set.
- Cool and Serve: Allow the pie to cool slightly on a wire rack so the filling firms up before slicing and serving.
Notes
- Use jarred cherries to save time, but fresh cherries tossed with cornstarch create a better texture for the filling.
- Ensure the cream cheese is softened for smoother mixing and a creamier filling.
- The scored border helps prevent the filling from leaking and provides a rustic look.
- Egg wash on pastry edges gives a shiny, golden crust.
- Let the pie cool a bit before slicing to avoid runny filling.
- Serve warm or at room temperature, optionally with a dusting of powdered sugar or a dollop of whipped cream.
