Blackberry Cream Cheese Pie

With fresh blackberries in a tasty sauce on top of a creamy cheesecake layer in a flaky crust, this pie is to die for.

Ingredients:

- pastry for a single-crust 9-inch pie (frozen deep dish crust is fine)
- 6 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/3 cup heavy whipping cream, whipped
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 cup pineapple-orange juice
- 2 cups fresh blackberries and/or raspberries, divided (strawberry rhubarb also works just ok)

Directions:

If using homemade pie crust, line a 9-inch pie plate with pastry. Trim and flute the edges. Line the pastry shell with a double thickness of aluminum foil, then bake as follows.

If using a frozen pie crust, thaw as directed on the package, cover the edges with aluminum foil, then bake as follows.

Preheat oven to 450 degrees. Bake for 8 minutes, then remove foil and bake 5 minutes longer. Cool on a wire rack.

In a small bowl, beat the cream cheese and powdered sugar together. Fold in the whipped cream. Transfer to the pastry shell; spread evenly, then refrigerate for 30 minutes.

In a small saucepan, combine the sugar and cornstarch. Gradually whisk in the juice until smooth. Bring to a boil; cook and stir for 2 minutes, or until thickened. Remove from heat.

Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in the remaining berries. (If it's still really hot, I would put it in the bowl the cream cheese was in and then freezer for say 20-30 minutes, you don't want it locking in a ton of heat on top of the cream cheese, for food safety. I put a hot strawberry rhubarb topping on one of these and then put the whole thing in the freezer for 45 minutes, then fridge for 2 hours and was still only starting to get cool.) 

Spoon evenly over the cream cheese mixture. Cover and refrigerate for at least 4 hours before serving.

Blackberry Pork Chops 2

A little different from our previous recipe for blackberry pork chops, but still delicious.

Ingredients:

- 1/2 cup seedless blackberry spreadable fruit
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- dash of ground cinnamon
- 4 boneless pork chops (5 oz each)
- 2 teaspoons steak seasoning (salt, pepper, garlic powder, paprika)
- 2 teaspoons olive oil
- 1 cup fresh blackberries

Directions:

In a small saucepan, combine the spreadable fruit, lemon juice, soy sauce, and cinnamon. Cook and stir over low heat until the spreadable fruit has melted. Remove from heat and set aside.

Sprinkle both sides of the chops with steak seasoning. Coat a large skillet with cooking spray and cook chops in oil over medium-high heat for 5-7 minutes on each side. Serve with sauce and blackberries.

Giant Fruit Turnover

Ingredients:

- most of a 15 oz can of pears
- 1 medium apple
- 1/4 cup chopped nuts (walnuts work well)
- 1 tablespoon dry bread crumbs
- 1/4 cup raisins or Craisins
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1 sheet frozen puff pastry (about 8.5 oz), thawed
- 1 egg, lightly beaten

Directions:

Assemble early, chill, and bake just before serving.

Cut pears and apple into small cubes.

Blend the nuts and bread crumbs (and raisins, if desired) in a blender.

Toss together the fruit, nuts, bread crumbs, raisins, sugar, and cinnamon.

Without unfolding the puff pastry first, roll it on a lightly floured surface into a 14-inch square, then transfer it to a cookie sheet lined with aluminum foil or with wax paper sprayed with cooking spray.

Spoon the filling onto the bottom half of the dough, leaving a 1.5 inch border. Moisten the borders with water; fold over the top half of the dough. Seal the edges by pressing with the tines of a fork.

Brush turnover lightly with egg. Prick in several places.

Bake at 400 degrees for 15 minutes. Lower heat to 350 degrees and bake 20 minutes longer, or until puffed and golden. Serve warm.