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Almond Crust Cherry Cream Pie

Makes 1 (9-inch) pie

• 1 (9-inch) unbaked pie shell
• 1/2 cup finely chopped almonds

FILLING

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup heavy cream, whipped
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/3 cup lemon juice

CHERRY GLAZE

• 1 (1-pound) can pitted sour cherries in their own juice
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 2 to 3 drops red food coloring

Use your favorite pie crust recipe or a ready-made crust. Roll it out and place in a 9-inch pan. Press almonds into crust. Bake according to directions in recipe or on package. Cool.

For filling: Mix the sweetened condensed milk with the whipped cream, almond extract, vanilla extract and lemon juice. Stir until it thickens. Pour into baked pie shell.

For Cherry Glaze: Drain cherries and pour juice into a saucepan. Set cherries aside. Add sugar, cornstarch and food coloring to pan. Cook over low heat, stirring constantly, until thick and clear. Add cherries to juice mixture. Spread glaze over cream filling. Chill 2 to 3 hours before serving.

(From Martha Parker.)

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