Instructions: In large bowl, combine cherries, sugar substitute, cornstarch, lemon juice and almond extract. Let stand 15 minutes.

Line 9-inch pie plate with half the pastry. Stir cherry mixture; pour into pie plate. Dot with margarine. Cut remaining pastry into 1/2-inch strips. Weave strips on top of cherry filling in lattice fashion. Trim ends of strips even with edge of bottom crust. Flute edge.

Bake at 450F. on lowest oven rack for 35 to 45 minutes or until golden brown and bubbling. (If necessary, cover edge of pie with foil to prevent overbrowning.) Cool on rack.

*To use frozen sour cherries, thaw slightly and use the juice. To use canned sour cherries, use 2 19 oz. cans unsweetened cherries. Reserve 1/4 cup juice.

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