Ingredients
1 box (15 oz) refrigerated ready-to-bake pie crusts
1/2 cup sugar
1 Tbsp cornstarch
2 bricks (8 oz each) 1/3-less-fat cream cheese, softened
1 large egg
1/2 tsp almond extract
1 can (21 oz) cherry pie filling
White from 1 large egg, in a small bowl
1/3 cup sliced almonds
Preparation
Heat oven to 350 degrees. Have ready a 9-inch pie plate.
Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2-inch wide strips. Cover with plastic wrap; refrigerate.
Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.
Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filling. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.
Bake 50-60 minutes until crust is golden brown and cherries bubble.Remove to a wire rack to cool.
