To celebrate National Pie Day, I decided to make a recipe I grew with as a kid, but of course, with my own small twists!

We didn’t really do birthday cakes in our family. But, if you asked nicely, my Mom would make a wonderfully delicious cherry cheese pie for your birthday instead. And that was ALWAYS worth it.

I found the recipe she used, which is from Eagle Brand–apropos, since that was the brand of sweetened condensed milk she usually bought. I tweaked it a little bit, adding some almond extra, which I think pairs well with the cherries. I also based my graham cracker crust recipe , but included some additional spices to jazz it up a bit. And of course, I used my favorite handmade cherry pie filling recipe, which I’ve used in my Cherry Hand Pies.

You can this recipe to make a single pie as well–the way my mom did it–but I like the small tarts I made. Each one makes a nice dessert serving, or you could share a mini tart if you want just a little sweetness.

Interesting sidenote … it was National Pie Day 2011 that led to the beginning of Cupcake Friday Project. Kyle, a friend from work, alerted me to Pie Day that year, but I missed bringing in a pie. So, to make up for it I brought in cupcakes. On a Friday. And, well, you know where that went.

So, that said, this also means that Cupcake Friday Project is only 5 days away from turning 2! Wow!

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Cherry Cheese Pie

Ingredients

Graham Cracker Crust Ingredients
12 full-size graham crackers (about 6 1/2 ounces)
1/4 cup brown sugar

1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp salt

6 tablespoons butter


Filling Ingredients
8 oz cream cheese, at room temperature
14 oz (1 can) sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 tsp almond extract

Cherry Topping Ingredients
2 tbsp cornstarch
2 tbsp water
18 oz sour cherries, stemmed and pitted
2/3 cup sugar
1 1/2 tsp vanilla extract
1/4 tsp salt

Directions

Heat the oven to 375 degrees Fahrenheit and position the racks toward the center.

For the mini tart crusts, roughly crumble the graham crackers into the food processor. Add the brown sugar, cinnamon, cardamom and salt. Pulse the mixture until the crackers are finely crushed.

Melt the butter and combine with the spiced cracker crumbs in a mixing bowl. Stir to combine.

To check the mixture, press some of the crumbs in your hand--they should clump together. If not, gradually add a little water (about 1 tbsp), stirring to combine.

Spray 5 small 4" tart pans with non-stick spray and set onto a baking sheet.

Divide the crumbs among the pans, pressing them evenly along the bottom and sides.

Bake for 6-8 minutes until slightly dry. Cool completely before adding the filling.

To make the filling, whip the cream cheese in the bowl of a stand mixer until light and fluffy. Add the sweetened condensed milk and mix until smooth.

Add the lemon juice, vanilla and almond extract, and mix until combined.

Set aside until the crusts are cool.

For the cherry pie topping, first mix the cornstarch with 1 1/2 tbsp of water, stirring to combine. Set aside.

Combine sour cherries, sugar, vanilla and salt in a saucepan. Cook the mixture over medium heat for approximately 5 minutes, stirring occasionally, until cherry juices are released.

Add cornstarch mixture and bring to a boil, stirring often. Remove the cherry mixture from the heat and cool to room temperature, stirring occasionally.

To assemble, spoon the filling into the graham cracker crusts (still in their tart pans). You will have extra, which you can always put in a ramekin and top with cherries for a crustless dessert.

Chill for 1-2 hours.

Top with cherries and serve.

https://cupcakefridayproject.com/2013/01/cherry-cheese-pie-for-national-pie-day/

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