GROWER DIRECT/PRIMAVERA/M&R GROWER DIRECT/PRIMAVERA/M&R
Cherry Crème Cheese Pie Michael’s Killer Cobbler
3 cups pitted Bing cherries, about 2 pounds 1 1/4 cups Grower Direct* blueberries
1 1/2 cups sugar, divided 1 1/4 cups Bing cherries, halved and pitted
1 1/2-2 tablespoons cornstarch 1 3/4 cups sugar, divided
1 package graham crackers, crushed 3/4 cup warm water
1/4 cup margarine, melted 6 tablespoons butter
1 3-ounce package cream cheese, softened 1 cup all-purpose flour
1/2 cup confectioners’ sugar 1 teaspoon baking powder
1/2 teaspoon vanilla extract 1 cup milk
1/2 pint whipping cream 1. Preheat oven to 350°F.
1. Combine cherries and 1 cup sugar in a saucepan;cook over low heat until 2. Place blueberries, cherries, 3/4 cup sugar and water in a bowl and stir
cherries are soft, 20-30 minutes. Mix cornstarch with 1/4 cup sugar in a small to combine.
bowl; stir in 1/2 cup of cooled cooking juice. Stir into cherries and cook until 3. Melt butter in a large ovenproof baking dish, swirling to coat
thickened. Let cool. the bottom.
2. Combine graham cracker crumbs, margarine and 1/4 cup sugar; pat into a 4. In a separate bowl, combine flour, 1 cup sugar, baking powder and
9-inch pie pan. Put in the freezer while making the filling. milk; mix well. Pour into the baking dish. Spread fruit mixture with liquid
3. Place cream cheese, confectioners’ sugar and vanilla in a mixing bowl and evenly over the batter.
beat until smooth. In another bowl, whip the cream until soft peaks form; 5. Bake for 1 hour, or until crust is done. Serve warm with vanilla ice cream.
fold into cream cheese mixture. Pour into the crust. Makes 6-8 servings.
4. Top with the cooled cherries and refrigerate for 5 hours or overnight before Brands may vary by region; substitute a similar product.
serving. Makes 6-8 servings.