- 4 cups fresh or frozen tart cherries
- 1 1/2 cups granulated sugar
- 4 tablespoons cornstarch
- 1/8 tablespoon almond extract (optional)
- 2 pie crusts
- 1 1/2 tablespoons butter, to dot
- 1 tablespoon granulated sugar, to sprinkle
Preheat oven to 375 degrees F (190 degrees C).
Place cherries into a medium saucepan and place over heat, covered. Remove from heat after a few minutes. In a small bowl, mix together the sugar and corn starch. Add this mixture to the hot cherries and mix well. Add the almond extract, mix, and begin to cook again over low heat until thickened (stirring frequently). Remove from the heat and let cool.
Prepare one crust into an 8-9 inch pan. Pour cooled cherry mixture into the crust and dot with butter. Moisten edge of the bottom crust and place the top crust on as you desire (lattice, or simply placed with a slit in the middle for steam to escape). Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool. Enjoy!
If the filling is too thick, add a little water. If it is too thin, add a little more cornstarch.
Serve with ice cream and sprinkled cinnamon!