Carolina Cherry Pie
3 1/2 Cups Red Tart Cherries (drained)
3/4 Cup Cherry Juice
1/2 Cup Sugar
3 TBSP Cornstarch
1/2 tsp Almond Extract
Whisk sugar with cornstarch in medium saucepan.
Add cherry juice from the canned cherries.
Whisk to make sure dry ingredients are dissolved.
Heat until thickened stirring constantly.
Add sauce into drained cherries. Stir gently until blended.
Pour into unbaked pie crust. Top with lattice, or single crust or your favorite crumble.
Bake at 400 for 40 minutes.