1 (9 inch) pie crust

Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Let cool.

In medium bowl - beat:

3/4 c. butter, softened
1 1/2 c. powdered sugar

Beat until light and fluffy.

Add:

1 tsp. almond extract
1 egg

Beat well, spread filling evenly into cooled pie crust.

In a small bowl combine:

21 oz. can cherry fruit pie filling
1 tsp. almond extract

Spoon over butter mixture. Refrigerate at least 2 hours or until firm. Garnish with whipped cream, toasted almonds and shaved chocolate. Store in refrigerator.