¾ C sugar
3 tablespoons flour
2 cans OregoN Red Tart Pie Cherries,
1/2 tsp almond extract (optional)
½ tsp cinnamon
1 tablespoon butter or margarine
Pastry for two-crust 9-inch pie
Preheat oven to 400 degrees F. In a saucepan, stir the cherry juice into the combined mixture of the flour and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and optional ingredients. Remove from heat. Pour filling into pastry lined pie pan. Dot with butter or margarine. Place the second pie crust on top. Adjust crust, seal and vent. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.