Spread half of pie filling in bottom of crust; set aside remaining filling. Bake filled crust at 425 degrees for 15 minutes, or just until golden. Remove from oven; reduce temperature to 350 degrees. In a large bowl with an electric mixer on high speed, beat cream cheese, sugar, eggs and vanilla until smooth. Pour over hot pie filling in crust; bake at 350 degrees for 25 minutes. Filling will be slightly soft in center. Cool completely on a wire rack. Spread with remaining filling; top with whipped topping.
This Cherry Pie Supreme recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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