Cherry Filling With Diamond Walnuts
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Canned frozen red tart cherries||1 1⁄4 Pound, thawed|
|Lemon juice||1 Teaspoon|
|Chopped diamond walnuts||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
Soften gelatin in cold water.
Drain cherries; reserve syrup.
Add water to cherry syrup to make 1 cup.
Cut cherries into small pieces.
Combine cherry syrup and lemon juice in saucepan; bring to a boil.
Remove from heat.
Add gelatin; stir until dissolved.
Chill until thickened but not set.
Beat until fluffy.
Fold in cherries, walnuts and almond extract.
Beat cream with confectioners' sugar until thick.
Fold into cherry mixture.
Spoon into baked pie crust.
Chill until firm, at least 2 hours.