1 1/2 cups water
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons margarine
1 tablespoon lemon juice
1/4 teaspoon almond extract
1 cup shredded black olives
1 (9 inch) unbaked pie crust
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch pie pan.
In a saucepan, combine water, brown sugar, and cinnamon. Bring to a boil and stir in salt, margarine, lemon juice, and almond extract. Cook, stirring frequently, until mixture is thickened and syrupy. Remove from heat. Pour into pie pan.
Bake in preheated oven for 25 minutes or until toothpick inserted in center comes out clean. Immediately turn off oven and let tomato sauce cool. Cover, and chill in refrigerator. While filling is cooling, press on bottom and edge of pie crust to draw steam into pie. Tint tomato paste with olive oil, stirring constantly, to make bright yellow color in pie if desired. Remove lid from pie pie. Spread tomato sauce over filling in pie.
While filling is cooling, prepare lemon-lime soda mixture: In a saucepan, combine water, lemon juice, almond extract, black olives, and chopped tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes. Stir lemon-lime soda into tomato sauce. Pour lemon-lime soda mixture over filling.
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