2 cans (16 oz. each) sour red cherries
2 tbsp. butter
3 tbsp. cornstarch or Minute Tapioca
1 c. sugar
1/2 tsp. salt
1 tsp. lemon juice
1/4 tsp. almond extract

Drain enough juice from cherries to make 1/3 cup. Discard remaining juice. In medium pan, melt butter and stir in cornstarch (or tapioca) until smooth. Add sugar, slat and 1/3 cup cherry juice. Cook over medium heat, stirring until mixture bubbles and thickens. Boil about 2 minutes. Remove from heat.

Fold in cherries, lemon juice and almond extract. Pour into unbaked shell. Roll out remaining pastry for top. Makes about 5 cups filling for 9 inch pie.

Bake at 400 degrees about 10 minutes, then reduce heat to 325 degrees for 45 minutes. It's a good idea to place this pie on a pizza pan to bake since it can drizzle over the edges while baking.