1 1/3 c. sugar
1/4 c. flour
1/2 tsp. almond extract
2 cans red sour pitted cherries
1 c. flour
1/2 c. sugar
2 tbsp. butter
1/4 tsp. salt
1 (9") unbaked pie crust

Stir 1/2 cup juice from canned cherries into 1 1/3 cup sugar, 1/4 cup flour and almond extract. Cook over moderate heat until mixture thickens and boils, stirring while cooking.

Combine 1 cup flour, 1/2 cup sugar, 2 tablespoons butter and 1/4 teaspoon salt. Blend until small crumbs form.

Drain rest of juice from cherries. Put cherries into pie crust. Cover with hot juice mixture. Top with crumbs. Bake 35-45 minutes in 425 degree oven.