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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust Cream Cheese Layer 4 ounce (half of 8-ounce package) cream cheese, softened 1 egg 2 tablespoons sugar 1/4 cup chopped natural or blanched almonds 1 teaspoon all-purpose flour Fruit Layer 3/4 cup sugar 1/4 cup all-purpose flour 1 can (16 or 17 ounces) pitted Royal Anne or dark sweet cherries , packed in heavy or extra heavy syrup, rinsed and drained 2 -1/2 cups sliced, peeled freestone peaches (about 1-1/4 pounds or 5 medium peaches) 1 teaspoon fresh lemon juice 3 tablespoons almond extract For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven 400ºF. For cream cheese layer, combine cream cheese, egg and 2 tablespoons sugar in small bowl. Mix with spoon until smooth. Stir in nuts. Dust bottom of unbaked pie crust with 1 teaspoon flour. Spread cheese mixture over flour. For fruit layer, combine 3/4 cup sugar and 1/4 cup flour in small bowl. Sprinkle about one-third of mixture over cheese layer. Combine cherries, peaches and lemon juice in large bowl. Sprinkle remaining sugar mixture over fruit mixture. Toss to coat. Stir in almond extract. Spoon over sugar mixture in pie crust. Moisten pastry edge with water. Cover pie with lattice top, cutting strips 1 inch wide. Flute edge and press with fork. Bake at 400ºF for 45 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving. Refrigerate leftovers. |
