1 c. sugar
1/3 c. all-purpose flour
1/8 tsp. salt
1/8 tsp. cinnamon
3 1/2 c. fresh or frozen, dry pack pitted and red tart cherries
1/4 tsp. almond extract
1 1/2 tbsp. butter, melted

Heat oven to 425°F.

For filling, combine sugar, flour, salt, cinnamon, cherries and almond extract in bowl. Mix well. Spoon into unbaked pie shell. Drizzle with melted butter. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. Flute with fork or fingers. Cut slits in top for steam escape.

Bake at 425°F for 40 to 45 minutes.

Makes one 9-inch pie.