1 can tart cherries, drain and save juice
1 c. juice, add enough water to make 1 cup
1 heaping tbsp. cornstarch, dissolved in 1/2 c. water

Bring juice to boiling and dissolve 1 package sugar-free cherry Jello. Add 1 tablespoon lemon juice and 1/4 teaspoon almond extract. Cook until slightly thickened. Add cherries. Pour into unbaked pie shell. Top with lattice crust. Bake at 425 degree until bubbly.

9 INCH PIE CRUST:

1 1/2 c. flour
1 tsp. sugar
2 tbsp. milk
1/2 c. salad oil

Mix all together and form into a ball. Break off pieces and flatten on sides and bottom of pie pan. Bake at 400 degrees for 15 minutes. Can also be used as bottom crust for double pie. Top pie crust use ready pie crust.