2 c. sifted flour
1 tsp. salt
3/4 c. butter
4 1/2 tbsp. ice water

In a bowl combine flour and salt. Add butter. Mix with fingers until grainy. Sprinkle with water. Mix to moisten. Form dough into a ball. Chill until ready to use. Divide almost in half. Use larger half for bottom. Roll out each half between 2 pieces of waxed paper. Remove one piece of paper from large half. Place larger half paper side up in a 9 inch pie pan. Peel paper. Fit dough into pan. Trim, leaving a 1/2 inch overhang. Fold under. Pour in filling. Unpeel all paper from top half of dough. Cut slits in center; place over filling. Trim, leaving a 1/2 inch overhang. Fold under and flute edges.

FILLING:

1 (16 oz.) can drained, pitted red cherries with liquid
2 tbsp. cornstarch
3/4 c. sugar
Dash salt
1 tsp. lemon juice
1 tbsp. butter
1/4 tsp. almond extract

In a large bowl combine 1/4 cherry liquid, cornstarch, sugar and salt. Cook slowly, stirring constantly until mixture is thick and clear. Add cherries, lemon juice, butter and almond extract. Let stand for 3 minutes. Bake at 425 degrees for 35-40 minutes.