Black Cherry Chiffon Pie

2 cn (1 lb.) pitted black cherries
1 ts Unflavored gelatin
4 Eggs, separated
1/4 ts Salt
1/2 c Sugar
1 ts Lemon juice
9 Inch baked pastry or crumb crust
Toasted almond to garnish

Drain and chop cherries; reserve juice. Soften gelatin in 1/4 cup cherry juice. Beat together egg yolks, sugar, salt, lemon juice and 1/2 cup cherry juice. Stir over boiling water until thick. Fold in gelatin and cherries. Chill until thick and syrupy. Beat egg whites; fold into cherry mixture. Pour into crust. Chill until firm, about 3 hours. Serve garnished with toasted almonds. Makes 6 to 8 servings.

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