Cherry Cheesecake Pie

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King Arthur Flour


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1/2 cup (1 stick, 4 ounces) unsalted butter

3 tablespoons (1 1/4 ounces) sugar

1/8 teaspoon salt

1 large egg yolk, (save the white for the cheesecake filling)

2 tablespoons (1 ounce) water

1 teaspoon vanilla or almond extract

1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour

1 cup (5 ounces) dried cherries, sweet or sour

1/3 cup (2 1/4 ounces) sugar

1 tablespoon Instant ClearJel(r) or cornstarch

1/2 cup (4 ounces) water

16 ounces cream cheese, at room temperature

2/3 cup (4 1/2 ounces) sugar

1 tablespoon cornstarch or flour

2 teaspoons vanilla

1 teaspoon almond extract or 2 drops bitter almond oil (both optional)

2 large eggs plus the reserved egg white

1/4 cup (2 ounces) heavy cream

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