Cherry-covered Chocolate Pie

Description
Adapted slightly from the recipe that won the Pillsbury Refrigerated Pie Crusts recipe contest at the Minnesota State Fair for April Weinreich, of Wahkon, Minn.
 * Contributed by SF&SC Y-Group
 * Serves 8

Chocolate layer

 * 1 cup (not the whole 14 oz can) sweetened condensed milk (not evaporated milk)
 * 1 cup (6 oz) semisweet chocolate chips
 * 1 tbsp butter or margarine
 * 1 tsp vanilla
 * 1 tsp almond extract
 * 1 (15 oz) box refrigerated pie crusts

Cherry filling

 * 2 (14½ oz) cans pitted tart cherries in water
 * 1 cup sugar
 * ¼ cup flour
 * 1 tbsp cornstarch
 * ¼ tsp salt
 * 1 tbsp butter or margarine
 * 1 tsp lemon juice
 * ¼ tsp almond extract
 * red food color, if desired

Directions

 * 1) Preheat the oven to 350°F.
 * 2) In a 2-quart saucepan, over low heat, stir together sweetened condensed milk, chocolate chips and butter until all chips have melted and mixture is smooth and uniform.
 * 3) Remove from heat and stir in vanilla and the teaspoon of almond extract.
 * 4) Fit one crust into a 9-inch pie pan, pressing firmly against side and bottom.
 * 5) Pour and spread the chocolate layer into the crust.
 * 6) Allow it to cool while preparing cherry filling.
 * 7) Thoroughly drain the cherries, reserving ½ cup of the juice.
 * 8) In a 2-quart saucepan, thoroughly stir together sugar, flour, cornstarch, salt and reserved juice, adding juice a little at a time, stirring well, until all juice is in and no lumps remain.
 * 9) Cook over medium-high heat 3 to 5 minutes, stirring frequently, until the mixture comes to a boil and thickens.
 * 10) Remove from heat and stir in butter until it has melted.
 * 11) Add cherries, lemon juice, the ¼ teaspoon almond extract and a few drops of red food color.
 * 12) Pour over cooled chocolate layer.
 * 13) If at all warm, allow to cool before adding lattice crust.

To top with lattice crust

 * 1) Cut second crust into strips about ½-inch wide.
 * 2) Place 5 to 7 strips across the filling.
 * 3) Weave a crosswise strip across the middle by first folding alternate strips of the first group halfway back.
 * 4) Continue across one side, folding back alternate strips before adding each cross-strip, then add and weave the strips from the center to the other side.
 * 5) Trim ends even with edge of dough; flute edge.
 * 6) Bake 45 to 55 minutes, until crust is golden brown.
 * 7) If necessary during baking, cover edge of crust with strips of foil to prevent over-browning.
 * 8) Cool 2 to 3 hours, or until set.
 * 9) Store covered in refrigerator.

Nutrition information
Per serving:
 * Calories 644 | Fat 28 g | Sodium 444 mg | Carbohydrates 95 g | Saturated fat 11 g | Calcium 130 mg | Protein 8 g | Trans fat 5 mg | Dietary fiber 3 g
 * Diabetic exchanges per serving: ½ milk | ½ fruit | 2 bread/starch | 3½ other carb | 5½ fat.