IF YOU LOVED YOUR FATHER YOU'D BE MAKING THIS NOW....:

Fresh Strawberry Cream Cheese Pie with Almond-Filled Crust (Marlene Parrish, June 12, 2008, Pittsburgh Post-Gazette)

For the crust

* 1 batch pie dough, enough for a double crust pie or a package of prepared refrigerated pie dough
* 1/2 cup Love'n Bake Almond Schmear, or as much as needed

For the filling

* 1/2 cup heavy cream
* 8-ounce package cream cheese, softened
* 1/3 cup granulated sugar
* 1 tablespoon fresh lemon juice
* 1 tablespoon vanilla

For the topping

* 1- 1/2 pints fresh strawberries
* 1/2 cup strawberry or other jelly
* 1 tablespoon lemon juice

Make the crust: Divide the pie dough in two equal pieces. Roll out one piece of pie dough on a lightly floured work table into a circle large enough to line a 9-inch round pie pan. Spread the crust evenly with the Almond Schmear. Move the coated dough aside. Roll out the second piece of pie dough on the lightly floured work table to the same size. Carefully place the rolled dough on top of the Schmear-coated dough.

Place the layered dough into the pie pan. Trim the edges, pinch them together to seal and flute them with your fingers.

Chill the filled pie pan for 1 hour in the refrigerator. Preheat the oven to 375 degrees.

Line the pie pan with parchment paper and pie weights or beans. Bake the crust for 20 minutes. Remove it from the oven. Remove the pie weights. Prick the surface of the dough with a fork in several places then return it to the oven. Bake the pie crust until it is lightly golden and cooked through, approximately 15 additional minutes. It will look puffy. Allow the crust to cool.

Make the filling: Whip the heavy cream until it holds soft peaks. Chill the whipped cream. Beat the cream cheese, sugar, lemon juice and vanilla on medium speed in a mixer until smooth. Fold in the whipped cream.

Fill the cooled pie shell with the cream cheese mixture. Chill in the refrigerator.

Make the topping: Remove the stems from the strawberries. Halve each strawberry from the tip to the stem. Place the halved berries on top of the filled pie in circles until the cream is covered with the fruit. (You may also slice then fan each half strawberry before placing it on top of the pie.)

Combine the jelly and lemon juice in a small saucepan over medium heat. Heat stirring with a whisk until the jelly melts and is smooth. Allow it to cool until lukewarm, then brush the strawberries with the jelly. Chill until ready to serve.

This pie is best served within 12 hours of making it.

Makes 8 to 10 servings.

-- lovenbake.com