I don't know about you but I am always so busy.... but, I don't mind that you know I will take any short cut... anywhere. You know what I mean? If you need a pretty pie, pretty quick...... well here it is. Using refrigerated pie crust makes this pie super easy. He doesn't photograph well but he was delicious.
Crust:
pastry crust for 1 pie
Filling:
1/2 c sugar
2 tsp vanilla
2 (8oz) cream cheese, softened
1 tsp grated lemon zest
1 pint of fresh whole strawberries
1 (21oz) can of cherry pie filling
Preheat oven to 450º, lay pie crust in your 9" pie plate and pierce pastry with fork all over bottom and sides. Bake for 9-11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
In a small bowl combine cream cheese, sugar, vanilla and lemon zest. Beat until smooth and well blended. Spread evenly into cooled baked shell.
Arrange strawberries over cream cheese mix, press in lightly. Spoon pie filling over strawberries. Refrigerate at least 2 hours or overnight before serving.
pastry crust for 1 pie
Filling:
1/2 c sugar
2 tsp vanilla
2 (8oz) cream cheese, softened
1 tsp grated lemon zest
1 pint of fresh whole strawberries
1 (21oz) can of cherry pie filling
In a small bowl combine cream cheese, sugar, vanilla and lemon zest. Beat until smooth and well blended. Spread evenly into cooled baked shell.
Arrange strawberries over cream cheese mix, press in lightly. Spoon pie filling over strawberries. Refrigerate at least 2 hours or overnight before serving.
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