Pastry for a two crust pie
1 1/4 to 1 1/2 cups sugar
5 tablespoons flour
8-10 drops Almond Extract [1/4 teaspoon]
1/4 teaspoon salt
1/2 cup cherry juice
3 cups cherries red tart cherries [I use two 14.5 oz cans]
1 tablespoon butter.
Directions: Roll out half of dough and place in pie plate. Drain cherries, reserving 1/2 cup juice. Mix sugar, flour, salt, cherry juice, and almond extract in a large bowl. Add the cherries. Pour into unbaked pie shell. Dot with butter. Top with lattice crust made from remaining dough. Bake at 425 degrees for 40 minutes.