My mom was the best cook in the world.  No, really.  Thanks, Mom, for another great recipe.  Miss you lots.


1/2 cup margarine or butter

2T sugar

1/4 t salt

Cream together and add 1 cup of flour.  Press this crumb mixture into a lightly greased 9″ pie pan.


1 small can of sour pie cherries in water

1/2 cup sugar

3T flour

3/4 cup cherry juice or water enough to make 3/4 cup

1t butter

1/4 t almond extract

1/8 t red food coloring

Drain cherries and save the juice. Combine the sugar, flour, and cherry juice in a saucepan over medium heat and cook until thick, stirring constantly. Remove from heat and add butter, extract, food coloring and cherries.  Pour into pie shell and bake 15 minutes at 350 degrees.  Meanwhile make topping.


1 8 oz block cream cheese, room temp

1 egg

1/3 cup sugar

1/2 t vanilla

Whip together until smooth

To complete:

Remove pie from oven and spread the cream cheese topping over pie, sealing the topping to the edge of the crust and leaving a 2″ circle in the center to show off the cherries.  Return to the oven and bake 30 more minutes, until the topping is just barely beginning to show golden brown.  Let cool before serving.