Follow pastry steps for 1 crust pie, except add fairly fine chopped walnuts. Approximately 1/2 cup, just before adding the water. Bake as directed. Cool.

1 1/3 c. Eagle Brand condensed milk (not evaporated)
1/3 c. lemon juice
1/2 tsp. almond extract
1 tsp. vanilla

Stir together all the ingredients until mixture thickens. Fold in 1/2 cup whipped whipping cream or Cool Whip. Top with cherry pie filling and chill. If you don't mind a little more work, instead of using prepared pie filling, the following cherry glaze can be used.

2 c. pitted sour cherries, drained
2/3 c. cherry juice
1/4 c. sugar
1 tbsp. cornstarch
2-3 drops red food coloring, if desired

Blend cherry juice with sugar and cornstarch. Cook over low heat, stirring constantly, until mixture is thickened and clear. Add cherries and food coloring. Chill.

This is a family favorite that I always make for Thanksgiving. The only other person that I have given this recipe to is my daughter-in-law.