|Pastry for double crust pie||1|
|Canned pitted red tart cherries||40 Ounce (2 No. 2 Cans)|
|Sugar||1 Cup (16 tbs)|
|Lemon peel||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
1 Preheat the oven to 425°Fahrenheit
2 Line a 9-inch pie plate with pastry.
3 Thoroughly drain the cherries, reserving the juice.
4 In a pan, mix cornstarch with 1/2 cup of the cherry juice.
5 Bring to a boil and cook, stirring constantly, until thick and clear.
6 Remove from the heat.
7 Stir in sugar, nutmeg, allspice, lemon peel, salt, butter and extract.
8 Mix well.
9 Gradually, mix in cherries avoid crushing them.
10 Fill the pie shell, with the mixture.
11 Prepare lattice top and a stand-up fluted rim.
12 Bake in the oven for 35 minutes.
12 Serve as desired.