Monday, December 15, 2014

STUFFED CRUST BLUEBERRY PIE

1 pkg (8-oz) cream cheese
1 tsp grated lime peel
1 tsp lime juice
1/2 cup sugar
1/2 tsp almond extract
2 (9-inch) refrigerated pie crusts at room temperature (or make your own)
1/4 cup sliced almonds
1 can (21-oz) blueberry pie filling

Preheat oven to 425 degrees.

Beat the cream cheese, lime peel, lime juice, sugar and almond extract until creamy; set aside.

Place one of the crusts into a 9-inch pie plate; sprinklw the almonds over the bottom and press lightly into the crust. Top with 3/4 of the cream cheese filling.

Place the second crust over the cream cheese filling; flute edges together to form a double crust. Using a fork, pierce the bottom and sides of the crust. Spread the pie filling over the top crust and top with the remaining cream cheese filling. Swirl cream cheese filling with a spoon.

Bake pie at 425 degrees for 15 minutes. Reduce the heat to 375 degrees and bake 25-30 minutes or until the crust is a golden brown.

Cool, then refrigerate before serving.

Yield: 8 servings.




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