Yield: 1 pie (9\")
|15 ounces||Milk, sweetened condensed|
|⅓ cup||Lemon juice; freshly squeezd|
|½ teaspoon||Vanilla extract|
|½ teaspoon||Almond extract|
|½ cup||Cream, heavy; whipped|
|1 \N||Pie crust mix stick|
|½ cup||Almonds; ground or finely chopped|
|1 pounds||Pie filling, cherry|
Mix first 4 ingredients well. Whip the cream and fold into this mixture. Let sit in refrigerator 2 to 3 hours.
Mix piecrust according to package directions, adding almonds to the mixture. Roll pastry and fit into a 9" piepan. Prick pastry and bake at 475 degrees for 8 to 10 minutes. Cool.
Add the chilled mixture to cooled piecrust, and pour the cherry filling over top. Return to refrigerator until ready to serve.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
Submitted By LAWRENCE KELLIE On 03-21-95