1 1/3 c. sugar
1/3 c. all purpose flour
2 cans (1 lb. each) pitted red tart cherries, drained
1/4 tsp. almond extract
2 tbsp. butter

Pastry for 9 inch two crust pie. Heat oven to 425 degrees. Prepare pastry. Stir together sugar and flour; mix with cherries. Turn into pastry lined pie pan; sprinkle with almond extract and dot with butter. Cover with top crust which has slits cut in in it; seal and flute. Cover edge with 2 to 3 inch strips of aluminum foil to prevent excessive browning. Bake for 35 to 45 minutes; remove foil last 15 minutes of baking.