Almond Crust Cherry Cream Pie
1 Pastry for 9-inch pie
1/2 cup Almonds – finely chopped
1 can Sweetened condensed milk
1/3 cup Lemon juice
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract
1/2 cup Whipping cream; whipped – (or 1 c. Cool Whip)
1 can Pitted sour cherries – drained, 16-oz can
2/3 cup Cherry juice
1/4 cup Sugar
1 tablespoon Cornstarch
2 drops red food – coloring (2 to 3)
To your favorite pie shell recipe add 1/2 cup finely chopped almonds. Bake and cool.
Mix condensed milk, lemon juice, vanilla and almond extract. Stir until mixture thickens.
Fold in whipped cream and spoon into cooled, baked pie shell. Top with Cherry Glaze.
Cherry Glaze: Set aside drained cherries. Blend cherry juice with sugar and cornstarch. Cook over low heat, stirring constantly, until mixture is thickened and clear.
Add cherries and food coloring; spread over cream filling.