Mix: 1/8 tsp. salt 1 c. sugar 3 c. drained, pitted fresh sour cherries 1/2 c. cherry juice 1/4 tsp. almond extract (or 1 tsp. grated orange peel)

Let stand 15 minutes. Pour into 9 inch pie shell - dot with 1 tablespoon butter. Add top crust (or lattice crust, or crumb topping, or no crust at all). Bake in 425 degree oven for approximately 50 minutes.