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Cherry Cheese-cake Pie

Author/Submitted by: RUTH BURKHAR
Servings: 8
Categories: Cakes / Desserts / Pies & Pastries


1    unbaked 9" pie shell

32  ounces  pitted red tart cherries, reserve 1/4 cup of liquid
1/2  cup  sugar
1  tablespoon  cornstarch
1  teaspoon  lemon juice
1/8  teaspoon  almond extract

12  ounces  cream cheese
1/2  cup  sugar
2    eggs
1/2  teaspoon  vanilla

Heat oven to 425 degrees. For filling, drain cherries, reserving the 1/4 cup liquid. Combine sugar and starch in large bowl, lemon juice and almond extract. Stir in cherries. Spoon into unbakes pie shell. Bake at 425 degrees F. for 15 minutes. For topping, combine cream cheese, sugar, eggs and vanilla in bowl. Beat with electric mixer until well blended. Spoon over hot cherry filling. Reduce oven temperature to 350 degrees. Bake for 25 minutes. Cool to room temperature before serving.

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