Cherry Cream Pie Recipe

9-inch Pastry Shell (unbaked)
2 pounds Cherries, Pitted
1-1/2 Cups Sugar if using Sour Cherries, 1 Cup Sugar if using
Sweet Cherries
3/4 Cup Water
1-1/2 Tbsp. Corn Starch
12 ozs. Cream Cheese, Softened
2 Eggs, lightly beaten
1/2 Tsp. Almond Extract
1-1/2 Cups Sour Cream
In saucepan combine cherries, half the sugar and 1/2 cup water.
Cook over low heat for 5 minutes. Mix corn starch with remaining
1/4 water and add to cherries. Cook, stirring until thick. Spread
filling into pie shell. Cover pastry edges with foil and bake at 425°
for 15 minutes. Beat cheese until soft. Add remaining sugar, eggs
and almond extract, stirring until smooth. Pour over filling. Remove
foil and bake at 350° for 25 to 30 minutes. Cool slightly.
Spoon sour cream around edge and into center of pie. Serve
warm.