Heat oven to 350°F. Have ready a 9-in. pie plate.
Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2-in.-wide strips. Cover with plastic wrap; refrigerate.
Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.
Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.
Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.
Planning Tip: Can be baked up to 4 days ahead. Refrigerate covered.
Calories 360 Fat 19g Saturated fat 9g Cholesterol 51mg
Sodium 305mg Carbohydrate 40g Fiber 0g
This recipe has been added to the following public cookbooks:
CAROLYN'S DESERTS,
Desserts,
Pie,
ShortyByNature's International Cookbook,
Recipes to try
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
