Apple-Cherry Cream Cheese Pie

• 2-1/4 cups all-purpose flour
• 2 teaspoons sugar
• 3/4 teaspoon salt
• 1 cup cold unsalted butter, cubed
• 6 to 8 tablespoons ice water
• 1 package (8 ounces) cream cheese, softened
• 1-1/4 cups sugar, divided
• 1 teaspoon vanilla extract
• 9 cups thinly sliced peeled McIntosh apples (about 11 medium)
• 1/2 cup all-purpose flour
• 1 teaspoon apple pie spice
• 1/4 teaspoon salt
• 1 can (14-1/2 ounces) pitted tart cherries, drained
• 2 tablespoons butter

1. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2. Preheat oven to 425u0b0. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries.
3. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim.
4. Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
5. Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

flour, sugar, salt, cold unsalted butter, water, cream cheese, sugar, vanilla, apples, allpurpose, apple pie spice, salt, tart cherries, butter

Taken from www.tasteofhome.com/recipes/apple-cherry-cream-cheese-pie/ (may not work)