2 (1 lb.) cans pitted sour red cherries, drained
1 tsp. lemon juice
1/4 tsp. almond extract
1 to 1 1/4 c. sugar
1/3 c. flour
1/8 tsp. salt
2 tbsp. butter
Pastry for a 2-crust 9-inch pie

Combine cherries, lemon juice and almond extract. Stir together sugar, flour and salt; blend into cherry mixture. Pour into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust; seal and flute edges. Cut vents in top. Bake in 425 degree gas oven 40 to 45 minutes.