Almond Crust Cherry Cream Pie

                                                             Recipe from

                                                             Sally Harrell

1 stick Betty Crocker Instant Mixing Pie Crust mix

1\2 cup slivered almonds, finely chopped

1 1\3 cups (15oz can) Borden’s Eagle Brand Condensed Milk

1\3 cup lemon juice

1 tsp. vanilla

1\2 tsp. almond extract

1\2 cup whipping cream, whipped 

      Make pastry as directed on Better Crocker Pie Crust Mix pkg.--except add chopped almonds with the water.  Prick sides of pie crust only.  Bake as directed for Baked Pie Shell.  Cool.  Combine Borden’s Eagle Brand Sweetened Condensed Milk, lemon juice, vanilla and almond extract.  Stir until mixture thickens.  Fold in whipping cream and spoon into cooled shell. Top with Cherry Glaze (recipe below) or use your favorite brand of prepared cherry pie filling.  Chill 2 to 3 hours. 

Cherry Glaze: 2 cups (1 lbs. can) pitted sour cherries, drained, 2\3 cup cherry juice, 1\4 cup sugar, 1 Tbs. cornstarch, 2 to 3 drops red food coloring, if desired.  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.  Chill.  Scant 1\2 tsp. almond extract in glaze.