| CHERRY ALMOND PIE |
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Makes One 9- or 9-1/2-inch Deep-Dish Pie. 8 ServingsCrust 9-inch Classic CRISCO Double Pie Crust Fruit Filling 1 can (16 ounces) pitted red tart , packed in water cherries 1 box (3 ounces) cherry flavor gelatin 1 package (4-serving size) flavor instant pudding and pie filling mix (not sugar-free) vanilla 1 teaspoon extract almond Cheese Filling 4 packages (3 ounces each) cream , softened cheese 3 tablespoons whipping or milk cream 1/3 cup sugar 1/2 teaspoon grated peel lemon 1/2 teaspoon almond extract 1 cup sliced natural , divided almonds For crust, prepare and bake (see Classic Crisco Pie Crust recipe) using 9- or 9-1/2-inch deep-dish pie plate. Cool completely. For fruit filling, drain cherries, reserving liquid. Add enough water to liquid to measure 2 cups. Transfer to medium saucepan. Heat until mixture is hot but not boiling. Add gelatin. Stir until dissolved. Cool completely. Refrigerate until thick and syrupy. Beat in pudding mix on low speed of electric mixer until blended. Add 1 teaspoon almond extract and cherries. Refrigerate until almost set. For cheese filling, beat cream cheese and whipping cream in medium bowl at medium speed until fluffy. Add sugar, lemon peel and 1/2 teaspoon almond extract. Beat well. Stir in 2/3 cup nuts. Reserve about half (1 cup) of mixture. Spread remaining mixture in bottom of cooled baked pie crust. Cover with fruit filling. Refrigerate until firm. Spread reserved cheese mixture over fruit filling. Sprinkle with remaining 1/3 cup nuts. Refrigerate several hours or overnight before serving. Refrigerate leftovers. |
