White Chocolate and Cranberry Pie-Ann

1 1/4 cups flour

1/3 cup shortening

1 (16oz.) can whole cranberry sauce or raspberry sauce

2 tablespoons granulated sugar

1 tablespoon cornstarch

1 tablespoon cranberry liqueur

1 1/2 cups white baking pieces

1 egg

1/4 teaspoon almond extract

2 cups whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla

Combine flour and 1/2 teaspoon salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork. Repeat with 2 to 3 tablespoons additional water until all is moistened. Roll dough on a lightly floured surface into a 12 inch circle. Ease into a 9 inch pie plate. Trim 1/2 inch beyond edge of plate; fold under 1/2 inch margarine Flute edge. Prick crust. Bake in a 450 degree oven for 10 to 12 minutes; cool. Meanwhile, combine the cranberry sauce, granulated sugar and cornstarch in a saucepan. Cook and stir until boiling; cook 1 minute more. Stir in liqueur; cool.

Filling: Melt white baking pieces in a small, heavy saucepan over low heat; remove from heat. Slightly beat egg and 2 tablespoons water. Gradually stir half the melted pieces into egg mixture. Stir egg mixture into remaining melted pieces in saucepan; cook and stir over medium heat 7 minutes, or until thickened. Remove from heat. Stir in almond extract; cool. Beat whipping cream, powdered sugar and vanilla in a mixing bowl with electric mixer until soft peaks form, tips curl over; reserve half the mixture. Fold remaining cream mixture into the egg mixture. Spoon half of the egg and cream filling into the pie shell. Remove 1/3 cup cranberry mixture and sieve, returning berries to remaining cranberry mixture. Spread remaining cranberry mixture over filling. Top with remaining egg and cream filling.