Fresh Cherry Pie

Make crust. Mix butter and cream cheese by hand or stand mixer till smooth. Add half and half and combine. Add flour and salt, mix till just combined.

Split dough ball into 2 and wrap each individually in plastic wrap and press into round disks. Refrigerate for at least 30 minutes.

Preheat oven to 375 degrees. Place disks on well-floured surface, flour rolling pin. Roll from the center applying gentle pressure. Turn dough over and roll again until dough reaches 12 inches in diameter. Insert bottom crust into pie baking dish.

Make filling. Combine cherries, sugar, flour, lemon zest and salt in a mixing bowl and mix well. Spoon mixture into prepared pie crust.

Roll out top crust dough to 12 inches on a lightly floured surface. Cut into strips for lattice and place dough over filling. Seal, flute or trim edge. If not doing lattice make sure to make slits in the top crust for steam to escape.

Cover the edges of the pie crust with 2 inches of foil. Bake for 40-50 minutes. Remove foil and bake for another 10-20 minutes or until pie is golden brown and filling has thickened and is hot and bubbling.

Allow to cool for at least an hour before serving. Enjoy!

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