Ingredients
2-1/4 cups all-purpose flour2 teaspoons sugar3/4 teaspoon salt1 cup cold unsalted butter, cubed6 to 8 tablespoons ice waterFILLING:1 package (8 ounces) cream cheese, softened1-1/4 cups sugar, divided1 teaspoon vanilla extract9 cups thinly sliced peeled McIntosh apples (about 11 medium)1/2 cup all-purpose flour1 teaspoon apple pie spice1/4 teaspoon salt1 can (14-1/2 ounces) pitted tart cherries, drained2 tablespoons butter
Preparation
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.
Preheat oven to 425°. 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.
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.
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.
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.
