Does anyone know the recipe for Marie Collander Streusel cherry pie.?

Ingredients

Filling: Cherries, Sugar, Modified Food Starch, Salt. Crust: Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Partially Hydrogenated Soybean Oil), Water, Dough Conditioner [Dextrose, Wheat Starch, Salt, Baking Soda, Calcium Propionate (Preservative), Vegetable Shortening (may Contain Partially Hydrogenated Soybean and/or Cottonseed Oil), Sodium Bisulfite], Salt. Crumb Topping: Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Partially Hydrogenated Vegetable Shortening (May Contain Soybean Oil and/or Cottonseed Oil), Sugar, Salt, Spice, Dextrose.

Warnings

Contains: wheat, soybean. This product is manufactured on shared equipment with other peanut, tree nut, milk and egg containing products.

Directions

Baking Directions: Conventional Oven: Preheat oven to 400 degrees F. Remove plastic wrapper from pie. Cover cookie sheet with aluminum foil and place frozen pie on cookie sheet on center oven rack. Bake pie for 40 - 45 minutes. Allow crumb bag to thaw on countertop while pie is baking. Remove pie from oven on cookie sheet. Never lift pie pan by the edges. Open crumb bag with scissors and place crumb topping on pie and return to oven. Crumble the crumb topping while still in the bag to your desired crumb size and then sprinkle onto pie. When adding the topping begin by distributing crumbs from the edge of the pie and work your way towards its center. Use a fork to evenly distribute crumbs. Let pie bake for an additional 10-15 minutes. The crumb topping will bake to a rich golden brown. Remove pie from the oven and let cool. Pie will slice and serve most easily when cooled at least 2 hours. Marie's Baking Tips: If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Our pies are filled with luscious, ripe fruit, some juices may bubble over while baking so be sure to cover your cookie sheet with aluminum foil. Keep frozen until ready to bake.

Follow these steps when you make Marie Collander Streusel cherry:-

Conventional Oven: Preheat oven to 400 degrees F. Remove plastic wrapper from pie. Cover cookie sheet with aluminum foil and place frozen pie on cookie sheet on center oven rack. Bake pie for 40 - 45 minutes. Allow crumb bag to thaw on countertop while pie is baking. Remove pie from oven on cookie sheet. Never lift pie pan by the edges. Open crumb bag with scissors and place crumb topping on pie and return to oven. Crumble the crumb topping while still in the bag to your desired crumb size and then sprinkle onto pie. When adding the topping begin by distributing crumbs from the edge of the pie and work your way towards its center. Use a fork to evenly distribute crumbs. Let pie bake for an additional 10-15 minutes. The crumb topping will bake to a rich golden brown. Remove pie from the oven and let cool. Pie will slice and serve most easily when cooled at least 2 hours. Marie's Baking Tips: If edges of pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking. Our pies are filled with luscious, ripe fruit, some juices may bubble over while baking so be sure to cover your cookie sheet with aluminum foil. Keep frozen until ready to bake.

Ingredients CRUST: 1 cup all-purpose flour 1 cup finely chopped walnuts 1/2 cup butter, softened 1/4 cup packed brown sugar FILLING: 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1/4 teaspoon almond extract 1/2 cup heavy whipping cream, whipped 1 can (21 ounces) cherry pie filling Directions In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9-in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes. In a small bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving. Yield: 6-8 servings.

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Cherry Cream Pie Recipe.A favorite vacation spot in Wisconsin—Door County (in the “thumb” of the state)—is known for its abundance of cherry orchards, and that’s where this recipe originated. We think it’s a delectable dessert, with a nutty crumb crust, real whipped cream and, of course, cherry pie filling Ingredients CRUST: 1 cup all-purpose flour 1 cup finely chopped walnuts 1/2 cup butter, softened 1/4 cup packed brown sugar =============================== FILLING: 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1/4 teaspoon almond extract 1/2 cup heavy whipping cream, whipped 1 can (21 ounces) cherry pie filling Directions In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9-in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes. In a small bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving. Yield: 6-8 servings. **************************************... Cherry Cream Cheese Pie.Easy and quick no bake cherry cheese pie. Ingredients 1(8oz.) cream cheese,room temperature 1(14oz.)can sweetened condensed milk 1/3c fresh lemon juice 1(9") graham cracker crust 1(21oz.) can cherry pie filling,chilled 1 tsp vanilla How to make it In stand mixer or using a hand held electric mixer,cream the cream cheese until light and fluffy,about 3-5 mins. Slowly add the milk mixing on low speed till completely combined. Stir in the lemon juice and vanilla and pour into crust. Place pie in frig. for at least 2 hours up to overnight,until well chilled and set. Top the pie with pie filling just before serving. Also good with blueberry,raspberry or strawberry pie filling! **************************************... Crunch-top Cherry Cream Pie Ingredients 1 unbaked, single pie crust for a 9-inch pie. 2 cups of pitted sweet cherries, such as bing cherries Filling: 1 T lemon juice 1 t vanilla extract ½ t almond extract 1 14oz can of sweetened, condensed milk 4 oz package of cream cheese, softened 1 large egg Topping: ½ C flour ½ C sugar ¼ C butter 2 T sliced almonds How to make it Preheat oven to 350F. In a mixing bowl, beat the cream cheese until it is whipped. Mix in the lemon juice, vanilla and almond extracts. Beat in the egg. Then mix in the sweetened condensed milk and set aside. In a separate mixing bowl, stir together the flour and sugar. Cut in the butter and mix with a pastry fork until crumbly. Stir in the almonds and set the mixture aside. Arrange the cherries in the pie crust and then pour the filling mixture over the top of them. Sprinkle the topping mixture evenly over the top of the cherries and cream cheese filling. Bake the pie for 35-40 minutes or until the center of pie sets up. You can cover the edges of the pie with foil to keep them from getting too brown. NOTE: Frozen cherries can be used. Thaw them first and drain them thoroughly before placing them in the pie crust.