Cherry Pie
2 16 ounce cans pitted tart red cherries (water pack)
1 cup sugar
1/4 cup cornstarch
1 tablespoon butter
3 to 4 drops almond extract
Drain cherries, reserving 1 cup liquid from can. In a large saucepan combine 3/4 cup sugar and the cornstarch. Stir in reserved cherry liquid. Cook and stir over medium heat until thickened and bubbly. (Do not leave unattended! It will burn.) Cook and stir 2 minutes more. Remove from heat and stir in remaining sugar, butter, and almond extract. Gently fold in cherries. Cool slightly.
Fill a pastry-lined 9 inch pie plate with cherry mixture. Top with lattice crust, if desired. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake for 25-20 minutes more or until crust is golden. Cool on wire rack. Serves 8.
