2 cans tart pie cherries, drained, reserve juice from one can
1/4 tsp almond extract
1 Tbs butter
Pastry for two-crust 9-inch pie
How to make it
Preheat oven to 400 degrees F.
Drain the cherries and reserve the juice from only one can.
In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat.
Gently stir in cherries and almond extract.
Pour filling into pastry lined pie pan. Dot with butter or margarine. Adjust crust, seal and vent. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning.
Cool pie several hours to allow filling to thicken before slicing.
