Yield: 6 to 8 Ethnicity: American   Meal Type: Dessert   Occasion: Thanksgiving, Grandparents Day, Christmas   Preparation Method: Bake

1 (20-Ounce) can pitted sour cherries

3/4 Cup white sugar

1/3 Cup all-purpose flour

1/8 Teaspoon salt

2 Tablespoons unsalted butter

1/2 Teaspoon almond extract

Pastry for 2-crust 9-inch pie

Drain cherries, reserving 1 cup liquid. Over medium heat, in a saucepan combine sugar, flour and salt. Stir in cherry juices and bring to a boil, stirring constantly. Immediately reduce heat and simmer for 5-8 minutes until thickened. When mixture is thickened, mix in butter, almond extract and cherries. Cool filling completely. Place a large baking sheet in the oven and preheat oven to 425 degrees F. Line 9-inch pie pan with pastry and trim edge, leaving a ½-inch overhang. Spoon cooled cherry filling into shell. Drape second pastry round over filled pie shell. Trim edges, leaving a ½-inch overhang. Press edges together and pinch/crimp decoratively to seal. Cut slits in pastry with a small sharp knife to allow steam to escape. Bake pie, on hot baking sheet, in preheated oven for about 30 - 40 minutes or until filling bubbles though vents and pastry is golden brown. Cool pie to room temperature on a rack about 4 hours.