Cherry Pie Ice Cream Sundae

Cherry Pie 1 1/2 Tbsp water 1 1/2 Tbsp sugar Few drops of cherry juice (optional) 1 tsp cornstarch Few drops of almond extract Few drops of red food coloring 1/2 cup sour cherries, pitted (if using sweet, sub lemon juice for cherry juice) 1 small scoop vanilla ice cream Streusel (optional) 1 1/2 tsp flour 1/2 tsp sugar 1/8 tsp cinnamon 1/8 tsp nutmeg 1/2 Tbsp butter, chilled 2 tsp pecans, chopped

If making the streusel, preheat the oven to 375F. In a small saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly. Cook 2 more minutes then remove from the heat. Add almond extract and food coloring. Stir in the pitted cherries. Put the filling into a ramekin. If eating right away, top with the ice cream. If making the streusel, in a small bowl, stir together the flour, sugar, cinnamon, and nutmeg. Cut in the butter then stir in pecans. Sprinkle on top of the filling. Bake for 15 minutes or until the filling bubbles. Top with ice cream.