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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Not your typical pie, more like a cheesecake-delightful all the same. Ingredients:
9 inches unbaked pie shells |
1 (1 lb) can cherry pie filling |
12 ounces cream cheese, room temp |
1/2 cup white sugar |
2 large eggs |
1/2 teaspoon almond extract |
1 cup sour cream |
1/4 cup slivered almonds, lightly toasted |
Directions:
1. Preheat oven to 425 degrees.
2. Spread half of the cherry pie filling in the pie shell.
3. Reserve the other half.
4. Bake for 15 minutes.
5. Meanwhile, in a small bowl beat cream cheese, sugar, eggs and almond extract until smooth.
6. Remove pie from oven and reduce temp to 350 degrees.
7. Pour the cream cheese mixture over hot pie filling.
8. Return to oven and bake for 25 minutes.
9. The filling will be slightly soft in center.
10. Place on a wire rack to cool completely.
11. Beat sour cream lightly and place in a zip-lock baggie-seal.
12. Snip the tip of one corner and pipe sour cream around the edge of pie.
13. Fill the center with reserved pie filling.
14. Garnish with toasted almonds.
15. Serve.
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