CHERRY CHEESECAKE PIE

1 (9-inch) Classic Crisco Single Pie Crust (recipe follows)
FOR THE FILLING:
2 cans (16 ounces each) pitted red tart cherries packed in water
1/4 cup reserved cherry liquid
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 teaspoon almond extract
FOR THE TOPPING:
1 (8-ounce) and 1 (3-ounce) package cream cheese , softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla

Preheat oven to 425 degrees F.

Prepare Classic Crisco Pie Crust. Do not bake. Set aside.

TO MAKE THE FILLING:
Drain cherries, reserving 1/4 cup liquid. Place drained cherries on paper towels to dry completely. In a large bowl combine reserved cherry liquid, sugar, cornstarch, lemon juice and almond extract. Stir in cherries. Spoon into unbaked pie crust.

Bake 15 minutes; remove from oven.

Reduce oven temperature to 350 degrees F.

TO MAKE THE TOPPING:
In the bowl of an electric mixer, combine cream cheese, sugar, eggs and vanilla extract; beat at medium speed until smooth; spoon over hot cherry filling.

Return pie to oven. Bake 35 minutes or until topping is set. Cool to room temperature before serving. Refrigerate leftovers.

Makes one 9-inch Pie
Source: Crisco

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CLASSIC CRISCO PIE CRUST

For a Single Crust:
1 1/3 level cups all-purpose flour
1/2 level teaspoon salt
1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening
3 tablespoons cold water

For a Double Crust:
2 level cups all-purpose flour
1 level teaspoon salt
3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable shortening
5 tablespoons cold water

For a 9-inch Deep Dish Double Crust
or Two 10-inch Double Crust:
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup Crisco all-vegetable shortening
7 to 8 tablespoons cold water

Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.

Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.

Bake according to specific recipe instructions.

For single baked pie shell, heat oven to 425 degrees F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees F for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.