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1 1/3 cups sugar
1/4 cup flour
1/2 teaspoon cinnamon
4 cups pitted fresh (not canned) sour cherries, juice drained
4 drops almond extract
Cornstarch to thicken (about 2 tablespoons)
Pastry for 2 9-inch pie shells
Butter, cut in small pieces
Preheat oven to 425 degrees.
Lightly mix sugar, flour, cinnamon, cherries, extract, and cornstarch. Mix lightly but thoroughly. Pour cherry mixture into pastry-lined pan and dot with butter pieces. Top with pastry, either in a lattice pattern or one piece. Crimp sides to seal.
Bake 35 to 45 minutes. If necessary, use foil to protect pastry edges from over-browning.
Source: JoAnn Glick received this recipe from Pat Buehrer of Sylvania. They both say not to use canned cherries, and that the almond extract that is the secret.