Recipe courtesy of Mike Seidel, Market Street Diner & Bakery
Makes one 11-inch pie or two 9-inch pies
For the cranberry filling:
16 oz. cream cheese, softened
1 1/3 cup sugar
1/2 teaspoon almond extract
1 cup sliced cranberries
2 cups heavy cream
1/2 cup sugar (for cranberries)
For the cream topping:
1 cup heavy cream
3/4 cup powdered sugar
1 teaspoon vanilla
Have ready a fully baked and cooled pie shell.
Combine the cream cheese, 1 1/3 cup sugar and almond extract in a bowl mix with an electric mixer until smooth and creamy.
In a separate bowl, sprinkle 1/2 cup sugar over the sliced cranberries and toss to coat. Add the berries to the cream cheese mixture and mix until evenly distributed.
In the bowl of a heavy mixer fitted with the whisk attachment, whip the cream until medium peaks form. Fold the whipped cream into the cream cheese mixture.
Pour into cooled fully baked pie shell and let chill at least two hours. After pie has chilled, beat 1 cup cream in a bowl with an electric mixer until soft add powdered sugar and vanilla. Continue whipping until stiff peaks form. Spread topping over chilled pie and serve.