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Français Cherries & Cream Pie Recipe


The Beer Fox calls this“a melt-in-your-mouth cream cheese creation, enhanced with a delectable touch of delicate cherries.”

Recommended Brew:  Quelque Chose - Unibroue, Inc., Chambly, Quebec Canada

Style: Top Fermented Cherry Beer - 8% ABV – Deep Burgundy in color – Quelque Chose (pronounced Kell-ka chose) can be warmed to 160 degrees F (70 degrees C) for leisurely sipping, or iced as an exotic aperitif.  The dark roasted malts, blended with cherries that have been soaked in bitter ale for several months, result in the light sweetness of an “authentic nectar.”

  • 1 nine-inch unbaked pie shell
  • 1 (21 oz.) can cherry pie filling
  • 12 ounces cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 2 tablespoons Quelque Chose
  • ½ teaspoon vanilla
  • 2 cups prepared dream whip
Spread one-half cherry pie filling in bottom of unbaked pie shell. Bake shell in 425 degree oven for 10-15 minutes until crust is lightly golden. Remove from oven.

Reduce oven temperature to 350 degrees.

Meanwhile, with electric mixer, beat softened cream cheese. Add sugar, eggs, Quelque Chose, and vanilla. Beat until light and creamy.

Pour into pie shell, over hot cherry pie filling. Bake 25 minutes. Filling will appear slightly soft in center.

Cool completely on wire rack.

Before serving, fill center with remaining cherry pie filling. Garnish edge with dream whip.

NOTE: If desired, you may substitute strawberry pie filling for cherries. You might also wish to experiment with different fruit fillings and matching fruit beers. Try Apricot Pie Filling with Dogfish Head Aprihop; Peach Pie Filling with a fruit Lambic, such as Chapeau Peche; or Apple Pie Filling with Ephemere.

* Health Benefit: Rich in calcium, vitamin A, vitamin B-complex vitamins, vitamin E, vitamin P, iron, copper, magnesium, pantothenic acid

Cheers!
 

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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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