|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter flavored shortening||3⁄4 Cup (12 tbs)|
|Cold water||2 Tablespoon|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Canned cherry pie filling||42 Ounce (2 Cans, 21 Ounce Each)|
|Almond extract||3⁄4 Teaspoon|
|Frozen whipped topping||8 Ounce, thawed (1 Carton)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
In a medium bowl, combine the flour and salt; cut in shortening until the mixture resembles coarse crumbs.
Add enough water to shape dough into a ball.
On a lightly floured surface, roll dough to fit a 12-in.pizza pan.
Flute edges; prick bottom and sides with a fork.
Bake at 425° for 10-12 minutes or until lightly browned; remove from the oven.
Reduce heat to 350°.
In a large mixing bowl, beat cream cheese, sugar, eggs and vanilla until smooth; pour into crust.
Bake for 10-12 minutes or until center is set.
Cool completely on a wire rack.
Combine pie filling and almond extract; spoon over the cream cheese layer.
Spread whipped topping over filling.
Chill until ready to serve.
Sprinkle with pecans.