Cherry Cheesecake Pie

• 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

1. Heat oven to 350 degrees. Have ready a 9-inch pie plate.
2. 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.
3. 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.
4. 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.
5. Bake 50-60 minutes until crust is golden brown and cherries bubble.Remove to a wire rack to cool.

sugar, cornstarch, bricks, egg, almond, cherry pie filling, white from, almonds

Taken from www.epicurious.com/recipes/member/views/cherry-cheesecake-pie-51348211 (may not work)