|Midwest Tart Cherry Pie||
- 2 cans (14-1/2 oz. each) pitted tart cherries in water, un-drained
- 1 cup plus 1 tsp. sugar, divided
- 1/4 cup cornstarch
- 1/4 tsp. almond extract
- 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 3/4 cup butter, softened
- 2-1/4 cups flour
- Drain: cherries, reserving 1 cup liquid. Mix 1 cup sugar and cornstarch in medium saucepan. Add cherries and reserved liquid; stir. Cook on medium-high heat 12 min. or until mixture comes to boil and thickens, stirring constantly. Cook and stir 1 more min. Cool completely.
- Heat: oven to 375ºF. Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add flour, mixing well after each addition (mixture will be crumbly). Shape into 2 balls; flatten slightly. Roll out half the dough on floured surface to 11-inch circle; place in 9-inch pie plate. Fill with cherry mixture.
- Roll: out remaining dough to 11-inch circle; cut into 10 (1/2-inch-wide) strips. Reserve remaining dough for garnish. Weave strips over filling to make lattice design. Fold edge of bottom crust over ends of strips. Cut remaining dough into shapes with small cookie cutters; arrange on pie. Sprinkle with remaining sugar.
- Bake: 35 to 40 min. or until filling is hot and bubbly and crust is golden brown.
How to Prepare with Fresh Tart Cherries: Substitute 3-1/2 cups fresh tart cherries for the canned cherries. Pit cherries; place in colander over bowl. Drain, reserving juice. Add enough water to reserved juice to measure 1 cup. Use to prepare filling as directed.
How to Prepare with Frozen Tart Cherries: Substitute 3-1/2 cups frozen tart cherries for the canned cherries. Thaw cherries; drain, reserving juice. Add enough water to reserved juice to measure 1 cup. Use to prepare filling as directed.
How to Prevent Crust from Overbrowning: To prevent the crust from becoming too brown while baking the pie, cover edge of crust with strips of foil or a pie ring for the last 5 to 10 min. of the baking time.