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

Heat oven to 425 degrees. Prepare regular pie crust pastry. For filling, 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. Cover edges with aluminum foil. Remove foil last 15 minutes of baking. Bake 40-50 minutes.