1 tsp. unflavored gelatin
1 c. plus 2 tbsp. milk
1 egg, well beaten
6 tsp. sugar
1/8 tsp. salt
1/2 tsp. vanilla
1 (1 lb.) can sour pie cherries
2/3 c. cherry juice
2 tbsp. cornstarch
1/4 c. sugar
1/8 tsp. almond extract
Few drops red food coloring
1 pie crust, baked

Soften gelatin in 2 tablespoons milk. In double boiler combine egg, 1 cup milk, 6 teaspoons sugar and salt. Cook over boiling water, stirring constantly, until mixture coats a metal spoon. Add vanilla and softened gelatin. Chill until thickened but not set. Drain the cherries, reserving 2/3 cup juice.

Combine cornstarch, 1/4 cup sugar and cherry juice in a saucepan; blend well. Add cherries; cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Add almond extract and food coloring. Chill. Turn into crust. Spoon custard over cherries. Chill until firm, 4 to 6 hours.