1 box (15 oz.) refrigerated ready-to-bake piecrust
1/2 cup sugar
1 tablespoon cornstarch
2 pkgs. (8 oz. each) Neufchatel cheese, softened
1 large egg
1/2 teaspoon almond extract
1 can (21 oz.) cherry pie filling
white from large egg in small bowl
1/3 cup sliced almonds
Heat oven to 350ºF. Have ready a 9-in. pie plate.
Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2-inch wide strips. Cover with plastic wrap; refrigerate.
Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.
Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.
Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.