Cherry Cheese Pie

Cherry Cheese Pie

1. Prepare the ingredients.

2. The cherries are pitted and washed, and marinated in white sugar for 2 hours.

3. The butter is softened at room temperature, add powdered sugar, salt, and beat evenly.

4. Add egg liquid, low powder, and mix well with spatula.

5. Mix well and knead into a ball, cover with plastic wrap, and refrigerate for 1 hour.

6. The cream cheese is softened at room temperature. Add yogurt, light cream and egg liquid.

7. Pump the warm water by hand and stir evenly.

8. When the refrigeration time is up, take out the dough and roll it into a sheet about 2 cm thick with a rolling pin.

9. Place the dough on the pie pan, roll it around the edge of the pie pan with a rolling pin, roll out the excess pie crust, press firmly with your fingers, and then use a fork to evenly pierce the pie crust with small holes.

10. Put the beans in the pie pan to press the pie crust, put it in the middle of the preheated oven, bake at 180 degrees for 20 minutes.

11. Take out the baked pie crust, cool slightly and discard the beans.

12. Cherries and yellow peaches absorb moisture and put them in a pie pan.

13. Drizzle with cheese sauce.

14. Put it in the middle of the preheated oven, and bake at 180 degrees for about 30 minutes.

15. Bake until the surface of the pie is colored and then take it out.

Tips:

Press the beans when baking the pie crust to prevent bulging.
If the pie crust is not easy to roll in summer, you can roll it out with plastic wrap or greased paper, and then transfer it to the pie plate.
If you like the burnt smell, you can delay the baking time.
The oven I use is Changdi’s solar oven, so there is no upper and lower fire adjustment. If you use a normal oven, please adjust it according to the temperature of your own oven.