Cherry Pie

Much better than buying a can. The hint of almond really makes this special.

2 pounds sour cherries, pitted

1 1/8 cups sugar

3 1/2 tablespoons cornstarch

1 tablespoon butter or margarine

1/2 teaspoon almond extract

2 (9 inch) pie crusts

Preheat oven to 375 degrees. In saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes. Bring to boil over medium heat, stirring constantly. Lower heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract. Mix thoroughly and pour into pie shell. Cover with top crust, seal edges and cut away excess dough. Make several small slits in top crust to allow steam to escape. Bake 45 to 50 minutes or until crust is golden brown.