Miss America Cherry Pie
Complexity: easily
Servings: 6 - 8
This American pie, with its crumbly crust, beautifully combines two fillings: a delicate, whipped cream cheese frosting and fragrant cherries in syrup. The crust is baked from crushed graham crackers and butter. Once cooled, spoon some of the cherry filling onto it, then top with cream cheese frosting and garnish with the remaining cherries in syrup. While cooking, the cherry filling is infused with almond extract, enhancing its rich, intoxicating flavor. Before serving, the berry topping is sprinkled with sliced almonds, and the pie is refrigerated for several hours.
Joyelle Timmrek didn't take long to make this pie, and she made it again this time for the Cherry Festival in Eau Claire, Wisconsin. The annual parade takes place on the Fourth of July. Organizers hold a cherry-themed baking contest, and Joyelle made this dessert, which is just as good with blueberries, as she usually makes it.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 3 tbsp. chopped graham crackers (approximately 24 plates)
- 110 g butter, melted
Fillings
- 0.5 cups heavy cream
- 220 g of cream cheese, room temperature
- 1 cup powdered sugar
- 3 cups fresh pitted sour cherries
- 0.5 cup granulated sugar
- 2.5 tbsp cornstarch
- 0.5 tsp almond extract
- Sliced almonds, for sprinkling
We recommend
Cooking the dish according to the recipe:
- Prepare the cake layer.
Preheat oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers and melted butter. Pour the mixture into an 8-inch (20 cm) pan and press it into the bottom and sides. Bake until light golden brown, 10 minutes. Let cool. - Meanwhile, prepare the cream cheese filling..
In a medium bowl, beat the heavy cream with a mixer until soft peaks form. Add the cream cheese and powdered sugar and beat until smooth. - Prepare the cherry filling.
In a medium saucepan, combine the cherries, granulated sugar, cornstarch, and almond extract and bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 8 minutes. Let cool completely. - Spread half the cherry filling on the pie crust; top with the cream cheese filling, then the remaining cherry filling. Sprinkle with sliced almonds. Refrigerate for at least 4 hours before serving.
Author of the recipe - Joyel Timmreck
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