Ingredients: 

• 1 C Sugar

• 1/4 C Flour

• 1/4 t Cinnamon

• 1/4 t Almond extract

• 1-1/3 T Butter (about 4 teaspoons)

• 1 16 oz. Can of pie cherries, NOT cherry pie filling (look for Dark Sweet Pitted Cherries packed in water)

• Pastry for double-crust pie

Directions:

Preheat oven to 425°F.

In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 7 minutes). Remove from heat and stir in almond extract.

Pour mixture into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If a lattice crust is not used, put one or several vents in the crust. Bake at 425°F for 30 to 35 minutes until crust is brown.

Notes:
Luscious! Perfect with a scoop of  ice cream.