(9 – 12 Servings)
- 1 pkg. “JIFFY” Pie Crust Mix
- 1 egg white, room temperature
- 1/2 cup sugar
- 1 Tbsp. cornstarch
- 2 pkgs. (8 oz) cream cheese, softened
- 1 egg
- 1/2 tsp. almond extract
- 1 can (21 oz) cherry pie filling
Preheat oven to 350°F.
Prepare pie crust as directed on package for a two crust pie. Place bottom crust in 9” pie pan and refrigerate. Roll out remaining dough onto plastic cutting board and cut into half inch wide strips. Cover with plastic wrap and refrigerate. For filling, combine sugar and cornstarch. Add cream cheese and mix on medium until smooth. Add egg and almond extract. Mix on low until combined. Spread filling into pie shell. Spread cherry filling on top. Beat egg white with a whisk until foamy. Brush onto strips. Arrange about eight strips evenly across pie filling. Place eight more strips diagonally over the first strips to form a lattice top. Trim and press ends to bottom crust. Brush rim with remaining egg white. Bake 50 – 60 minutes or until crust is lightly browned and filling is bubbling. Cool and refrigerate before serving.
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