4 T. melted butter

1-1/2 C. vanilla cookie crumbs

1-14 oz. can sweetened condensed milk

1 tsp. lemon zest or peel

1 tsp. almond extract

8 oz. sour cream

1-21 oz. can of cherry pie filling

 

Grease a pie plate (deep dish preferred). Combine cookie crumbs and melted butter. Spread in the bottom and slightly up the sides of the pie plate, pressing firmly until covered. Combine condensed milk, lemon zest, almond extract and sour cream. Beat well and pour into crust. Drop cherry pie filling by teaspoonfuls onto the cream mixture in the pie shell. Bake at 400ºF for about 18-20 minutes. Cool completely and then refrigerate until serving.   Blueberry or strawberry pie filling can be substituted for the cherry.