Cherry Chiffon Pie

8 or 9 inch baked pie shell
No. 2 Can seeded red cherries and juice
1 tablespoon plain unflavored gelatin
4 eggs, separated
1 tablespoon lemon juice
1/2 cup sugar
1/4 teaspoon salt
1/8 almond extract

Drain and chop. Soak gelatin in juice for 10 minutes. Beat egg yolks until foamy. Add the chopped Cherries and their juice. Lemon juice and half the sugar. Put in top of double boiler, stirring constantly until thick. Remove from heat. Stir in thickened gelatin. Chill in fridge until mixture begins to set. Whip egg whites until foamy. Gradually add rest of sugar and salt. Whip until it stands in peaks. Fold into gelatin mixture which now should be syrupy. Stir in extract. Pour in cool pie shell.

Serves 6.

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Cajun Country -- New Iberia, Louisiana