| 1 | Pie: drain cherries well, reserving 1 cup liquid. |
| 2 | Set cherries aside and combine 1 cup liquid and cornstarch. |
| 3 | Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone. |
| 4 | Remove from heat and add sugar substitute, almond flavoring and cherries. |
| 5 | Taste and add more sweetner, if desired. |
| 6 | Cool to room temperature. |
| 7 | Spread filling evenly in crust. |
| 8 | Let set at least 15 minutes. |
| 9 | Topping: combine dry milk and water and refrigerate for 30 minutes. |
| 10 | Beat at high speed for 4 minutes. |
| 11 | Add lemon juice to whipped milk and beat at high speed for 4 minutes. |
| 12 | Stir in the sugar and sugar substitute while it is being beaten. |
| 13 | Add vanilla to whipped topping and refrigerate until use |
