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Volume III
July 12, 2013

Weekly Home / Cook'n & Eat'n


Berry Cream Cheese Pie (for dutch oven, too)

By Sydney Hill

This is one of my favorite pies, and for sure a favorite dutch oven dessert, but sadly I've never made it in a dutch oven. My neighbor growing up was a dutch oven gu-ru, and that's when I always had it, but the recipe he gave me isn't necessarily made for dutch oven. Are any of you dutch oven gu-rus that could help us out at all with the conversion?

Berry Cream Cheese Pie (for dutch ovens too)

Serving size: 8
Calories per serving: 487

2 (8-ounce) packages cream cheese, room temperature
2 cups sugar
3 tablespoons cornstarch
2 cups mixed berries (fresh or frozen-thawed)
1 pie crust (store bought)

Use half of the pie dough to form the bottom crust and reserve the other half for the top crust. Wash and dry berries. Combine the cream cheese, sugar, and cornstarch in a mixing bowl and stir until the mixture is smooth. Add the berries and stir gently. Spoon the filling into the prepared pie shell and place the top crust. Crimp the edges and make steam vents in top crust. Bake at 350 for 1 to 1 1/2 hours.

Homemade hint: you can also make your own pie crust! Check out the step-by-step instructions in this Cook'n Club newsletter article.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Sydney Hill
Weekly Newsletter Contributer since 2012

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