|Frozen unsweetened cherries||8 Cup (128 tbs), thawed|
|Sugar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
|Almond extract||1⁄4 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|Vegetable cooking spray||4|
Combine first 4 ingredients in a Dutch oven.
Combine cornstarch and lemon juice, stirring well; add to cherry mixture.
Bring to a boil, stirring occasionally; cook 1 minute or until thickened.
Remove from heat, and stir in almond extract.
Let cool slightly.
Combine flour, salt, and nutmeg; cut in margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle cold water, 1 tablespoon at a time, over surface; stir with a fork just until dry ingredients are moistened.
Shape into a ball; cover and chill 15 minutes.
Place dough between 2 sheets of heavy-duty plastic wrap; gently press dough to a 4-inch square.
Roll dough to an 8-inch square.
Place in freezer 5 minutes or until plastic wrap can be removed easily.
Remove top sheet of plastic wrap; cut pastry into 1/2-inch strips.
Spoon cherry mixture into an 8-inch square baking dish coated with cooking spray.
Arrange pastry strips lattice-style over cherry mixture.
Seal to edge of dish; sprinkle with 1 teaspoon sugar.
Bake at 425° for 30 minutes or until pastry is golden and filling is bubbly.