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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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The picture of this looked really good! Found in The Best of Country Cooking 1998. Ingredients:
1 1/2 cups flour |
1/4 teaspoon salt |
3/4 cup butter flavor shortening |
1 -2 tablespoon cold water |
8 ounces cream cheese, softened |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2 (21 ounce) cans cherry pie filling |
3/4 teaspoon almond extract |
1 (8 ounce) carton cool whip |
1/4 cup chopped pecans |
Directions:
1. Combine the flour and salt, cut in the shortening until mixture looks like coarse crumbs. Add enough water to shape dough into a ball. Roll dough on a lightly floured surface to fit a 12 inch pizza pan. Flute edges, prick bottom and edges with a fork. Bake at 425 degrees for 10-12 minutes until lightly browned, remove from oven and reduce heat to 350 degrees.
2. Beat the next 4 ingredients until smooth, pour over crust. Bake 10-12 minutes until center is set. Cool completely on a wire rack. Mix pie filling and almond extract, spoon over cream cheese layer. Spread with cool whip and chill until ready to serve. Top with pecans.
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