9 inch two crust pie
⅓ c flour
2 cans (1 lb each) pitted red tart cherries, drained
1 t almond extract
2 T butter
Heat oven to 425 degrees.
Stir together sugar and flour; mix with cherries.
Turn into pastry-lined pie pan; sprinkle with almond extract and dot with butter.
Cover with top crust which has slits in it; seal and flute.
Cover edge with 2 to 3 inch strip of foil to prevent excessive browning; remove foil last 15 mins of baking.
Bake 40-45 mins or until crust is brown and juice begins to bubble through slits in crust.