1 unbaked 9" pastry shell
1 (8 oz.) pkg. cream cheese, softened
3 c. canned whole cranberry sauce
1/3 c. brown sugar
3 tbsp. cornstarch
Dash salt
1/3 c. sifted all-purpose flour
1/3 c. brown sugar
2 tbsp. butter
1/2 c. slivered almonds, toasted

Make pastry shell, fluting edges high. Blend cream cheese with 1/2 cup of the cranberry sauce; spread in bottom of pastry shell. Combine the first 1/3 cup brown sugar, cornstarch and salt; blend in remaining cranberry sauce. Spread carefully over cheese layer. Bake in 375 degree oven for 35 minutes.

Meanwhile, combine flour and remaining 1/3 cup brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in almonds. Sprinkle over pie. Bake 10-15 minutes more or until center of pie is firm. Serve warm or chilled. Makes 8 servings.