Cherry Pie

Ingredients:

2 16-ounce cans pitted tart cherries

¾ cup sugar

¼ cup plus 1 tablespoon cornstarch

¼ teaspoon ground cinnamon

½ cup sugar

1 tablespoon butter

½ teaspoon almond extract

Pastry for double-crust 9-inch pie

Drain cherries, reserving 1 cup of the juice; set cherries aside.

Combine ¾ cup sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps. Stir cherry juice into sugar mixture. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat, stir in cherries, ½ cup sugar, butter, and almond extract.

Line a 9-inch pie plate with half of pastry. Pour cherry mixture into pastry shell. Cover with top crust. Trim edges, seal and crimp. Cut slits in top for steam. Bake at 425 degrees for 45 to 55 minutes, or until golden brown.