1 graham pie crust
1 lb. can pitted sour cherries
1/4 c. sugar
1 can condensed milk
1/3 c. lemon juice
1 tsp. vanilla
1/2 tsp. almond extract
1/2 c. whipping cream, whipped
1 rounded tbsp. cornstarch

Blend cherries, sugar and cornstarch in saucepan. Cook over low heat, stirring constantly until mixture is thickened. Cool.

Make filling by mixing condensed milk, lemon juice, vanilla and almond extract. Stir until mixture thickens. Add whipped cream, mix thoroughly. Spoon into pie crust. Top with cooled cherry glaze. Chill 2-3 hours.