Lunes Latino: Cherry and Cream Cheese Pie
- 12 Rhodes Dinner Rolls, thawed and risen
- 2 21oz cans cherry pie filling
- 6 oz cream cheese
- 1/3 cup brown sugar
- 1 cup sugar
- 3 tbsp milk
- 1 tbsp butter
My Mother’s family is from a Ranch in Baja California Norte, Mexico which is near a town called Tecate. Tecate is known for two things, the beer they produce and as the home of the best sweet bread in Mexico. This pie is inspired by these breads, with their many different fruit fillings.
Take 8 rolls and combine them into one large roll. Meanwhile preheat your oven to 350ºF. Roll the dough out in order to cover a 9 inch round cake tin or pie tin. I used a cake tin. Now bake for 5 minutes.
While baking, place an extra small sauce pan over medium heat. Add the butter and let it melt. Then add the milk and slowly stir in the sugar until it is all melted.
Take the tin out of the oven and add the sugar mixture to the dough. Brush it on to cover every surface of the dough. Set aside the rest of the sugar mixture for later.
Take the cream cheese and soften in the microwave for 30 seconds.
In a small bowl, combine the cream cheese and the brown sugar.
Add the mixture to the pie making sure it is even.
Now add all of the cherry pie filling.
Take the remaining 4 rolls, and roll them out to cover your pie. Make sure to roll the edges of the dough under the prebaked dough and pinch together.
Add more of the icing mixture to the top of the pie and brush it on to cover all of the dough.
Now cut 4 slits on the top of the pie.
Bake the pie for 25 to 35 minutes at 350º F.
The result will look like this…
My niece, the beautiful Anii Verdugo Corona was the taste tester for this recipe. She gave the pie an 8 out of 10. I personally could not put it down. YUM!
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