Cherry Cheesecake Pie

Steps

1. 1In a large bowl, stir together the flour and salt.
2. 2Using a pastry blender, or two knives, cut in the Crisco All-Vegetable Shortening until the mixture looks crumbly, and the shortening pieces are the size of peas.
3. 3Gradually add the water, 1 tablespoon at a time, stirring the mixture with a fork, just until the dough comes together.
4. 4Use your hands to bring it together into a smooth ball, and shape it into a 1/2” thick disc. Wrap it tightly in plastic wrap and refrigerate it for at least 30 minutes and up to 2 days.
5. 5When you are ready to make your pie, roll the dough out on a lightly floured surface to an even thickness, about 12 inches wide.
6. 6Wrap the rolled dough around your rolling pin and transfer it to a 9” pie plate. Trim the edges to 1/2” (1cm) from the edge of the pie plate, and fold them under. Flute the edge of the pie crust.
7. 7Chill the pie crust until you are ready to bake your pie.
8. 8Preheat the oven to 425F.
9. 9Drain the cherries, reserving 1/4 cup of the liquid.
10. 10In a medium saucepan, whisk together the reserved cherry liquid, sugar, corn starch, and lemon juice until smooth.
11. 11Stir in the cherries.
12. 12Cook, stirring, over medium heat, until the cherry sauce has thickened, about 5 minutes.
13. 13Remove the pie filling from the heat, and stir in the almond extract.
14. 14Pour the cherry pie filling into the prepared pie crust.
15. 15Bake for 15 minutes.
16. 16While the pie is baking, make the cheesecake.
17. 17In a medium bowl, whip the cream cheese with an electric hand mixer until smooth.
18. 18Add the sugar, eggs, and vanilla extract, and mix until smooth.
19. 19When the 15 minute bake time is complete, remove the pie from the oven and reduce the oven temperature to 350F.
20. 20Spread the cheesecake mixture evenly over top of the cherry pie filling, and return the pie to the oven.
21. 21Bake for another 30-35 minutes, or until the cheesecake is set, and an instant read thermometer reads 150F in the middle of the cheesecake.
22. 22Let the pie cool completely on a wire rack at room temperature. Once it has cooled to room temperature, place the pie in the fridge to chill overnight before slicing and serving.
23. 23This pie is best served cold. Store it in the fridge for up to 5 days.