2 frozen deep dish pie crust shells
2 cans (16 oz.) each tart cherries
2/3 c. brown sugar
1 1/2 tbsp. cornstarch
1/2 c. sour cream
1/2 tsp. almond extract

Preheat oven and cookie sheet to 275 degrees. Remove pie crusts from freezer. Invert 1 crust into waxed paper; allow to thaw 20 minutes or until flat.

Meanwhile drain cherries, reserve 1/2 cup juice. In medium bowl, combine brown sugar and cornstarch. Slowly add reserved juice, sour cream and almond extract; stir until well combined. Fold in drained cherries; pour into bottom pie crust. With pastry wheel, cut flattened crust into strips. Weave strips across top of pie in lattice design; pinch of crimp at edges. Bake on preheated cookie sheet 45-50 minutes. Cool.