Cherry Cream Pie
1 can (15 ounce; 1 1/3 cups) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup whipping cream; whipped
1 (16 ounce) can sour cherries; drained, reserve juice
2/3 cup cherry juice
1/4 cup sugar
1 tablespoon cornstarch
3 drops red food coloring
Combine sweetened 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.
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.