“Dried fruit provides rich, concentrated cherry flavor, a contrast to the tart frozen cherries. The white, creamy chocolate topping drizzles the pies with sweetness. Recipe is from Cooking Light. Prep time does not inlude chilling and freezing times.”
1hr 5mins

Ingredients Nutrition


  1. To make the cream cheese dough, lightly spoon flour into dry measuring cups; level with a knife.
  2. Combine flour, sugar, baking powder, and salt in a food processor; pulse 3 times or until combined.
  3. Add chilled butter, cream cheese, and cider vinegar; pulse 4 times.
  4. Add ice water through food chute, 1 tablespoon at a time, pulsing just until combined (do not form a ball).
  5. (Mixture may appear crumbly but will stick together when pressed between fingers.).
  6. Place half of dough into a 1-cup measuring cup, pressing to compact dough.
  7. Remove dough from cup, and form into a ball.
  8. Divide ball into 6 equal portions.
  9. Repeat procedure with remaining dough.
  10. Cover and chill 15 minutes.
  11. Place each dough portion between 2 sheets of plastic wrap.
  12. Roll each dough portion, still covered, into a 5-inch circle; chill until ready to use.
  13. To make the filling, combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates.
  14. Remove from heat.
  15. Add butter, stirring until butter melts.
  16. Stir in cornstarch and vanilla.
  17. Cool slightly.
  18. To prepare pies, working with 1 sweet cream cheese dough circle at a time, remove plastic wrap from dough.
  19. Place dough on a lightly floured surface.
  20. Spoon about 2 tablespoons cherry mixture into center of circle.
  21. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper.
  22. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture.
  23. Freeze 30 minutes.
  24. Preheat oven to 425°.
  25. Remove pies from freezer.
  26. Pierce top of each pie once with a fork.
  27. Place baking sheet on bottom rack in oven.
  28. Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly.
  29. Cool completely on a wire rack.
  30. Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at high 1 minute or until chips are soft.
  31. Knead bag until smooth.
  32. Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies.

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