Posted by: marthabernie | November 23, 2013


This is a recipe that has been around for a long time.  It’s easy, and you can change up the fruit filling to make it with any kind of fruit you like simply by making your own pie filling.  My favorite is apricot, which I cook with a little sugar, a little corn starch and a little water added to the fruit.


40 square shortbread cookies, finely crushed (about 2-1/2 cups)

2 tablespoons butter

3 packages (8 oz each) cream cheese, softened and divided

1/2 cup sugar

2 eggs

1 teaspoon almond extract

1 can (21 oz) cherry pie filling

1/2 cup sliced almonds

Heat oven to 350 degrees F.  Mix cookie crumbs, butter and 4 oz cream cheese with mixer until blended.  Remove 1-1/4 cups crumb mixture; press remaining onto bottom of a 13 x 9 inch pan sprayed with cooking spray.  Bake 10 minutes, cool.  Beat remaining cream cheese, sugar, eggs and extract until blended.  Spread over crust; top with pie filling.  Combine nuts and reserved crumb mixture, sprinkle over pie filling.  Bake 30 to 32 minutes or until edges are lightly browned.  Keep refrigerated.


  1. I love cherry pie though it is hard to find the key ingredients in Ireland, look forward to trying it as apple streusel bars


    • My mother always made cherry pie from canned cherries. I have never seen pie or tart filling in Ireland other than lemon and other curds, but do you have canned cherries?


      • On very rare occasions you might find it in the shops, but that won’t stop me from trying it, will let you know how I get on. Thank you.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: