Scented with bourbon and orange and swirled with cream cheese, this pie is a standout at Thanksgiving or any fall dinner. Pie doesn’t win any awards unless both the filling and the crust come ...
Strawberry rhubarb is one of the most beloved pie combinations ... The secret ingredient — cream cheese — acts as a natural stabilizer to set the filling for perfect slices every time.
Strain the strawberry mixture through a fine sieve ... In a bowl, whisk the cream cheese, crème fraîche and double cream with the remaining sugar and the vanilla seeds until well combined.
There are many varieties of cream cheese available. Look for young cheeses with a far-off use-by date. Cream cheeses are designed to be eaten as fresh as possible. Eat 3-4 days after opening.
In a large bowl, beat the cream cheese for about two minutes. Add the other ingredients and beat well for about two minutes. Be sure to scrape the strawberry ... or 10-inch pie plate, brush ...