French Cherry Tart With Lemon Nut Pie Crust

Directions

1. Blend together pie crust mix, nuts and lemon rind. Sti water into egg yolks and sprinkle proportionately over dry mix while tossing and stirring with fork.
2. Pressdough together and roll out to 1 1/2 inches larger than inverted 9 inch pie pan; fit dough into pan. Turn over-lapping edge under and flute.
3. Bake in 400 F. oven and 15 min; cold. While pie crust is baking, drain cherries; measure and reserve 1 c. juice. Mix together sugar and cornstarch. Stir in cherry juice and lemon juice. Add in 1/2 c. cherries, heat to boil, stirring constantly till mix is clear and thick. Mix in remaining cherries. To fill piecrust, soften cream cheese and spread on bottom of prepaked pie shell. Pour cherry mix onto cream cheese layer; cold. Before serving, whip cream, add in confectioner's sugar and decorate pie as desired.
4. Makes 6-8 servings.