This was an experiment gone “right” – I had only a single pie crust and some cream cheese to use up. It was a keeper! You can use fresh or frozen fruit.
Ingredients: [‘refrigerated pie crust’, ‘cream cheese’, ‘egg’, ‘sugar’, ‘tart cherries’, ‘rhubarb’, ‘sugar’, ‘tapioca flour’]
Quantity of Ingredients: [“1 prepared refrigerated pie crust”,”8 ounces cream cheese”,”1 egg”,”1/2 cup sugar”,”2 cups tart cherries”,”2 cups rhubarb, sliced “,”1/2 cup sugar”,”4 teaspoons tapioca flour”]
Number of Servings: 8
Steps: [‘Unroll pie crust and place in 10-11″ tart pan.’, ‘In mixer or food processor, blend cream cheese, egg, and 1/2 cup sugar. Pour in bottom of unbaked pie crust.’, ‘Place fruit in bowl. (If using frozen fruit, let defrost partially and drain off juice.) Add 1/2 cup sugar and tapioca flour. Mix and let stand about ten minutes. Using slotted spoon, carefully place fruit on top of cream cheese layer. Bake 35 minutes at 400 degrees.’]