3/4 to 1 c. sugar
4 tbsp. flour
1/4 tsp. almond extract
1/2 tsp. cinnamon
2 1/2 c. sour cherries and juice (#2 can)
2 tbsp. butter
Pastry for double crust pie

Combine first 4 ingredients in sauce pan, stir in cherries and juice. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Pour into pastry lined 9 inch pan. Dot with butter. Cover with top crust. Bake in 425 degree oven for 30 to 40 minutes or until browned and juice bubbles through slits in crust.