Cherry Nut Pie

Pie crust prepared with butter, all-purpose flour, and chopped nuts. Cream cheese, powdered sugar and cool whip combined and spread over crust, chilled and topped with cherry pie filling.

Ingredients -

Crust:
2 Sticks Butter, melted
2 cups All-Purpose Flour
1 cup chopped Almonds or Pecans

Pie:
1 (8 ounces) Cream Cheese
3 cups Powdered Sugar
2 small Cartons Cool Whip
1 (30 ounces) can Cherry Pie Filling

Preparation:

Crust:

1. Preheat oven to 250 F.

2. Add melted butter, all-purpose flour, and chopped nuts to large bowl. Stir to combine.

3. Grease 9-inch x 13-inch shallow glass baking dish with butter.

4. Spoon the flour mixture into baking dish and press into bottom and sides to create crust.

5. Bake at 250 degrees for 45 minutes.

6. Increase the oven temperature to 300 degrees F. and bake 10-15 more minutes or until crust browns evenly.

7. Remove from oven and cool on wire rack.

Pie:

1. Add cream cheese and powdered sugar to mixing bowl. Beat until light and fluffy.

2. Fold in Cool Whip.

3. Spread cream cheese mixture over thoroughly cooled crust.

4. Refrigerate 1 hour.

5. Top with cherry pie filling. Refrigerate until ready to serve.

Cherry Pie Making Tip -

Fruit Pie Filling

The fruit pie filling should not begin to boil until the crust has browned to the desired color. If it boils over, it can be a result of the baking temperature being too low or the sugar content in the pie is too low.

Cherry Pie Making Tip -

Dark and Light Pie Pans

Dark metal pans absorb heat and can cause crusts to brown too much. Light, dull metal pans are less likely to burn crusts.

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