- 1 1/2 C sugar
- 3 TBS cornstarch
- 1/4 tsp almond extract
- 1 TBS butter
- 2 cans oregon red tart cherries
Drain cherries and reserve juice from 1 can. In a saucepan, stir cherry juice into combined mixture of cornstarch and ½ the sugar. Cook over medium heat, stirring constantly until thick. Remove from heat and stir in sugar, cherries and almond extract. Dot with butter. Bake at 400 for 45 minutes. Cool several hours to allow filling to thicken.