|Sour cherry||32 Ounce|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Grape juice||1 1⁄3 Cup (21.33 tbs)|
|Almond extract||1 Teaspoon|
|Whipped cream/Vanilla ice cream||1 Cup (16 tbs)|
|Red food coloring||1 Teaspoon|
Drain cherries well.
Mix sugar, salt and cornstarch in saucepan.
Blend in grape juice, cherries and food coloring slowly.
Cook over medium heat, stirring, until thick.
Remove from heat; add almond extract, lemon juice and butter.
Roll pastry out; cut into rounds large enough to cover inverted muffin tins.
Press gently onto tins; prick with fork.
Bake at 450 degrees for about 8 minutes or until delicately browned.
Fill with cherry mixture.
Cover with whipped cream.