In a large bowl combine half cup butter and the cream cheese, and let come to room temperature. Add 2 cups of flour and blend well. Chill. Roll out half of the dough and place in a 23 cm pie plate. Reserve the remaining dough for the top crust.
In a saucepan combine the remaining ingredients and bring to a boil. Pour the mixture into the crust. Roll out the remaining crust and place over the filling. Cut slits in the top crust to allow steam to escape. Bake in a 350 degree oven for 45 minutes.