Cranberry-Almond Cream Pie

• 1 (9-inch) unbaked pastry shell
• 1 (8 oz.) pkg. cream cheese, softened
• 3 c. whole berry cranberry sauce
• 2/3 c. firmly packed light brown sugar
• 3 Tbsp. cornstarch
• 1/3 c. unbleached white flour
• 2 Tbsp. butter or margarine
• 1/2 c. toasted slivered almonds

1. Blend softened cream cheese with 1/2 cup cranberry sauce; spread evenly over bottom of pastry shell.
2. Combine 1/3 cup brown sugar, cornstarch and remaining cranberry sauce; blend well and spread carefully over cream cheese layer.
3. Bake in 375u0b0 oven for 35 minutes.
4. Combine flour and remaining 1/3 cup brown sugar; blend in butter until mixture resembles coarse meal.
5. Stir in almonds.
6. Sprinkle over pie.
7. Bake 10 to 15 minutes more, or until center of pie is firm.

pastry shell, cream cheese, whole berry, brown sugar, cornstarch, unbleached white flour, butter, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010849 (may not work)