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Directions

Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Place into the refrigerator for 20 minutes. After 20 minutes, use a fork to poke holes in the bottom and sides of the pie crust. Place crust in oven and bake for about 10-15 minutes, or until lightly browned and dry. After 10-15 minutes of baking, remove the crust from oven and let cool on rack.

Cream Cheese Filling: Beat the cream cheese and powdered sugar together in a mixing bowl until smooth. Add the vanilla and almond flavoring and whip until incorporated. Add the whipped topping and mix until combined. Spread ½ of the mixture in the bottom of the cooled pie crust and set aside until later. Refrigerate remaining mixture until later.

Cherry Filling: Combine the juice of the cherries in a large saucepan with the sugars and cinnamon. You should have about 1 to 1 ¼ cups juice. If not, add some water to make up the difference. Cook over medium heat until mixture is bubbly. Add the cornstarch slurry and cook until thick, about 1 minute. Remove from heat and stir in the cherries and almond flavoring. Cool until room temperature.

Assemble the Pie: Fit as many whole Twinkies on the cream cheese layer, cutting some to fit the small areas. Top with enough cherry mixture to cover the Twinkies. Spoon remaining cream cheese mixture over cherries. Top with remaining cherry mixture. Decorate with whipped cream and toasted sliced almonds.