2 deep dish pie crust shells
1 (30 oz.) can cherry pie filling
1 tsp. almond extract
1 tbsp. butter
1 tbsp. sugar
1 container whipped topping, thawed

Preheat oven and cookie sheet to 400 degrees. Invert one pie shell onto waxed paper and defrost until flattened. Allow remaining shell to waxed paper and defrost until flattened. Allow remaining shell to defrost upright.

Meanwhile, combine pie filling and extract. Pour into pie shell. Dot with butter. Cut flattened crust into 1-inch strips. Carefully arrange over top of pie in lattice fashion. Sprinkle with sugar, if desired. Bake on cookie sheet for 30 to 35 minutes until crust is golden brown. Cool 30 minutes before slicing. Top with topping. Serves 8.