2 cups sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1 1/2 tablespoons butter
32 ounces canned pie cherries- undrained — dark sweet pitted in water is best
1 pastry for double crust pie
Preheat oven to 425
In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 7 minutes) Remove from heat and stir in almond extract.
Pour mixture into a 9 inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If lattice crust is not used, put one or several vents in the crust.
Bake at 425 for 30 -35 minutes until crust is brown.
Source:
“Internet. It was called “Grandma’s Cherry Pie””