Recipe - Cherry Cheese-Cake Pie

CRUST
1 Unbaked 9" Pie Shell

FILLING
2 cn Pitted red tart cherries
16 ounce size, reserve liquid
One half cup Sugar
1 tablespoon Cornstarch
One fourth cup Liquid drained from cherrie
1 teaspoon Lemon juice
1/8 teaspoon Almond extract

TOPPING
1 One half pack 8 ounce size cream cheese
One half cup Sugar
2 Eggs
One half teaspoon Vanilla

1. Heat oven to 425 degrees. 2. For filling, drain cherries, reserving the
One fourth cup liquid. Combine sugar and starch in large bowl, lemon juice and
almond extract. Stir in cherries. Spoon into unbakes pie shell. 3. Bake at
425 degrees F. for 15 minutes. 4. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini