2 (20 oz.) cans frozen cherries, thawed and drained (4 c. drained cherries)
1 c. cherry juice
3/4 c. sugar
3/4 tbsp. cornstarch
1/8 tsp. salt
1 tbsp. butter
1/4 tsp. almond extract

(Note: If water-packed canned cherries are used, increase sugar to 1 1/4 cups).

Mix pastry and let rest while preparing filling.

Combine sugar, cornstarch, salt in saucepan; gradually add cherry juice, stirring to smooth paste. Boil over moderate heat for 5 minutes. Remove from heat, add butter and almond flavoring. Cool while rolling out pastry. Add cherries to thickened mixture just before pouring it into 9 inch pastry-lined pie pan. Cover pie with pastry strips in a lattice design. Flute edges and cover them with a strip of aluminum foil. Bake in 425 degree oven for 35-45 minutes.

PASTRY FOR PIE:

2 c. flour
1 tsp. salt
3/4 c. Crisco
4 tbsp. milk

Mix flour and salt together. Cut in shortening. Add milk gradually, tossing with fork until all flour is moistened. Cover and let rest while filling is being prepared. Form dough into ball, divide dough in half and roll out one part for bottom crust. Place in 9 inch pie pan. Roll out remaining dough and cut in half-inch strips for lattice top.