2 Pie shells
1 1/3 c. sugar
1/3 c. flour
2 cans cherries, drained (16 oz ea.)
1/4 ts. almond extract
2 Tbs. butter
Heat oven to 425. Prepare the pastry. Stir together
sugar and flour and mix lightly with the cherries. Pour
into the pastry-lined pie pan. Sprinkle fruit with
almond extract and dot with butter. Cover with top pie
crust...slit, seal, and flute.
Cover edge with 2-3" strip of foil. Remove foil for
last 15 min. of baking.
Bake 35-45 min or until crust is golden brown and juice
begins to bubble through slits.
