Ingredients
Crust:
1 cups flour
1/2 C shortening
1/4 cup cold water
Pinch of Salt
Cherry Filling Layer:
1/3 cup sugar
1/3 cup cornstarch
1 cup cherry juice
4 cups fresh tart cherries
½ tsp. ground cinnamon
¼ tsp ground nutmeg
¼ tsp. almond extract
Lemon Cream Cheese Filling Layer:
1 (8oz) package of cream cheese, softened
1 (14 oz) can of sweetened condensed milk
1/3 cup of fresh lemon juice
1 tsp. almond extract
½ cup whipped cream
Directions
Crust:
Cut the shortening into the flour until the particles are the size of small peas. Dissolve the salt into the ice cold water. Sprinkle in the water until the flour mixture is moistened. Gather the pastry into a ball and refrigerate overnight. Roll pastry out on floured board. Fold the pastry into quarters, unfold, ease into the pie pan and crimp the edges. Bake at 425 degrees for 10 minutes or until light golden brown. Cool completely.
Cherry Filling Layer:
In a large saucepan, combine the sugar and cornstarch; gradually stir in the cherry juice until smooth. Bring to a boil; cook and stir until combined for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and almond extract and cook again until thickened. Cool complete and pour into the baked pie shell.
Lemon Cream Cheese Filling Layer:
In a large bowl with an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk, lemon juice and almond extract. Beat on low until completely combined. Fold into the whipped cream until completely blended. Pour over the cherry filling layer. Garnish as desired and chill overnight.