1 (9-inch) baked pie shell
1 (16 oz.) can pitted red tart cherries or 2 c. fresh pitted sour pie cherries
1/2 c. sugar (3/4 c. sugar with fresh cherries)
3 tbsp. cornstarch
1 tbsp. butter
1/2 tsp. cinnamon
1 tsp. almond extract
2 med. bananas

It is best to use fresh pie cherries.

Bake pie shell according to directions. Cool. In saucepan, mix cherries with liquid, sugar, and cornstarch. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in butter; cool. Stir in cinnamon and almond extract. Slice bananas in layer into baked pie shell. Pour filling over banana slices; chill until set. Easy and delicious!