2 oz. butter (1/2 of quarter lb.)
4 tbsp. sugar
1 c. flour
1/2 tsp. baking powder
1 whole egg
1 pinch salt

Cream sugar and butter. Add whole egg. Mix well. Add flour and baking powder and salt. Mix all together into a soft dough. Pat dough in a nine inch pan, 1 1/2 inches deep, bringing it up on the sides as you would regular pie dough. Set aside for filling. This dough may be used for fruit pies also.

FILLING:

1/2 lb. cream cheese
1/2 c. sugar
1 pinch salt
1 tbsp. lemon juice
2 egg yolks beaten (stiffen whites to fold in)
1 tbsp. flour
1 1/2 c. milk

Fold in: 1/2 tsp. vanilla

Cream cheese with sugar, a tablespoon full at a time. Add flour and mix well. Add the egg yolks. Mix the milk in a little at a time. Add vanilla and lemon juice continuing to mix well until consistency is very smooth and creamy; this is important. Fold in egg whites.

Pour filling into crust, sprinkle on cinnamon on top and bake in 350 degree for 35 minutes or less. When top of pie starts to brown turn off oven and let cool in the oven so that the custard effect is not disturbed.

For an extra, you can add canned cherries or crushed pineapple (drain the pineapple well before putting on the pie dough).