1 c. sugar
4 tbsp. flour
1/4 tsp. almond extract
1/2 tsp. cinnamon
2 1/2 c. or 1 (No. 2) can sour red cherries & juice
1 (9 inch) pie shell, unbaked
2 tbsp. butter

Combine first 4 ingredients in saucepan. Stir in cherries and juice. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Pour into pie shell. Dot with butter. Cover with lattice top. Bake in 425 degree oven for 30 to 40 minutes or until browned and juice bubbles through strips.