When Words Fail You, Pies Never Do

I just saw those words in a Taste of Home magazine over an advertisement for Lucky Leaf Blueberry Pie filling. As I sat there and pondered (and yes, I know, I need to get a life more than dissecting and trying to find meaning through recipes)

that statement, I remembered that all the years growing up, the nights when I got stood up (thankfully there weren’t TOO many of those), or didn’t make the grade I wanted, or having a bad hair day,( which there were so many of those, living in a humid windy city) walking into the kitchen and finding a homemade chocolate, cherry or buttermilk pie…well, I didn’t need to hear any words from my Mom or Dad, I just had to sit down with a great big glass of sweet tea and a piece of pie. It just made everything seem a little better. Pies just always seem to say, Welcome Home, I’m glad you are here.

When I was leafing through this old Taste of Home magazine, I came across this cream cheese stuffed blueberry pie. It sounds delish so think I will make it this weekend, you know, just in case I miss the 12 hour sale at Stein Mart or find that after stepping on the scale, that I have obtained a muffin top on top of the one I already have. I don’t know why I keep gaining a few pounds every year! Must be all the carrot sticks I keep munching on; note to self…give up the carrots so I will have more tummy space for pie!

Blue Ribbon Stuffed Crust Blueberry Pie (substitute cherry or apple, if you like)*If you use the apple, omit the almond extract)

1 8 oz package cream cheese, softened

1 teas grated lime peel

1 teas lime juice

1/2 cup sugar

1/2 teas almond extract

2 (9″) pie crusts (if using refrigerated crusts, let them get to room temp)

1/4 cup slice almonds

1 (21 oz) can Lucky Leaf Premium Blueberry Pie Filling or Cherry

Preheat oven to 425. Beat cream cheese, lime peel, lime juice, sugar and almond extract until creamy. set aside.

Unroll one pie crust and press into sides and bottom of the pie pan. Sprinkle with sliced almonds and press them lightly into the crusts. Top with 3/4 of cream cheese filling.

Unroll second crust; place on filling. Flute edges to form double crusts; pierce with fork. Spread Pie Filling on top of crust.

Add remaining cream cheese filling over the fruit filling and swirl with a spoon, being careful not to disturb the crust underneath.

Bake at 425 for 15 min; reduce oven to 375 and bake 25-30 minutes or until crust is golden around the edges. Cool and refrigerate before serving.

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