Musselman's Giveaway Winner, a Lucky Leaf Pie Filling Giveaway, and Cherry Cheesecake Pie

.  One giveaway ends and another begins. 

But who's complainin'?!

Can you believe this?  LSM has NEVER had one giveaway.  Not even one in it's almost two years of existance.  Yet in the past month, we've had three!  Weird how things work, huh?

So first things first.  The Musselman's Apple Butter Package giveaway winner!

Drum rolllllll, please...

Cyndi Hamm!

Congratulations, Ms. Hamm, you are officially LSM's second giveaway winner!  You should be receiving [or already received] an e-mail from myself to get some of the info I'll need to get you your Apple Butter package, which I can't wait for you to get because I had such an amazing time with it!



And now on to some more exciting news!

I have for you both another giveaway and a stupidly [outrageously delicious] festive holiday pie that you will not want to pass up.  I kid you not.

So let's get into the details for this giveaway.  Like the Musselman's giveaway, I was contacted to see if I would like to test out some Lucky Leaf Premium Pie Fillings and offer up a package to one of my readers.  And like Musselman's, I said heck yes! 

My BFF.  She makes me proud.

If you've read any LSM pie posts, you know that I adore pies pretty much more than anything.  Seriously.  Flaky, buttery crusts and sweet fillings will never be passed over by me.  No, sirree.  So there was no way I was skipping this opportunity.

After my acceptance, I received a substantial package in the mail a few days later filled with ALL sorts of goodies, including peach, blueberry, and cherry pie filling, a [SUPER ADORABLE] handmade warming towel, and three recipes demonstrating the various ways you can use the filling!  Hmm...AWESOME.

So what to do with all of these options?!  Well, make a pie, of course!  And that I did.  But not just any ol' pie.  Nah, I had to go for something a bit more creative.  A bit more sinful.  And, of course, holiday-ish.

And here's what I [a.k.a Woman's Day] came up with: Cherry Cheesecake Pie.

Yes, it's as good as it sounds.  And probably more decadent.

So what we have is exactly what you think.  The easiest, butteriest [word?], flakey crust you'll ever meet encasing an outrageously smooth, almond cheesecake, topped with the thick and creamy Lucky Leaf Cherry Pie Filling [seriously, it's impressive], and finished with a stunning pie crust lattice.

And even with all of those layers, this pie is actually quite simple.  And to make your life even easier, you can always use a store brought crust.  Though [like I'll say time and time again], it will never get any easier than this pie crust right here.

So what do you have to do to get the chance to make this very pie free of charge?  Leave a comment below, silly! Just tell me what creative recipes you'd try using the Lucky Leaf Pie Filling.  And to get some additional entries, follow Lucky Leaf on Facebook, Twitter, or Pinterest and leave an extra comment below for each one telling me you did so.  Sweet and simple.  You have until November 24, 2012, so get commenting!

And just to recap, the winner will win the following:

1 (21 oz.) can Lucky Leaf Cherry Pie Filling

1 Seasonal Towel

1 Recipe Card

And lastly, I leave with you the recipe for this mouthwatering pie I made with the Lucky Leaf Filling.  Fo reals, it's pretty dyaaaaamn good.  That is all  .

 Adapted from Woman's Day

Ingredients:

1 recipe Easy Peasy Crust

1/2 c. sugar

1 tbsp. cornstarch

2 (8 oz. each) packages cream cheese, softened

1 large egg

1/2 tsp. almond extract

1 (21 oz.) can Lucky Leaf Premium Pie Filling

1 egg white

1/3 c. sliced almonds

Directions:

1. Prepare crust.  Roll one half of dough to fit a 9-inch pie pan and place into pan.  Crimp as desired.  With second half of dough, roll to fit a 9-inch pie pan.  Cut strips of dough for lattice.  Place pan and strips into refrigerator while preparing filling.
2. Mix sugar and cornstarch in a medium bowl.  Add cream cheese and beat on medium speed until smooth.  On low speed, beat in egg and almond extract just until blended.
3. Spread batter evenly into crust; spoon pie filling evenly over top. 
4. Beat egg white with fork until foamy.  Brush pastry strips with egg white and arrange strips across pie as desired.  Trim and press ends to bottom crust.  Brush rim with egg white; press on almonds.
5. Bake 55 to 65 minutes or until crust is golden brown and cherries bubble (you may need to place foil or a pie crust shield on crust to keep from burning for the 15 minutes or so).  Remove to wire rack to cool for several hours or over night.

Yield: 8 servings