Directions

Heat oven to 425 degrees. Drain cherries and save juice. Combine sugar and flour in saucepan, stir in cherry juice, cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat. Add cherries, butter and almond extract. Pour into pastry lined 9-inch pie pan. Cover with top crust; cut slits for steam to escape. Make high fluted rim. Bake 35 to 40 minutes until nicely browned and juice begins to bubble through slits in crust.