Pastry for 2 crust pie
1 1/2 cans cherry pie filling
1 c. sugar
1/3 c. flour
1/4 tsp. almond extract
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. cloves
2 tbsp. butter

Heat oven to 425 degrees. Prepare pastry. Mix cherry pie filling, sugar, flour, and almond extract. Turn into pastry lined pie plate. Sprinkle with spices. Dot with butter. Cover with top crust. Cut slits in top crust. Seal and flute. Bake until crust is brown and juice bubbles through slits, about 35 to 45 minutes.