Use only Oregon Brand canned cherries. None other will do.
This recipe is taken from the label, with only slight modifications:
> 2/3 c. sugar
> 3 T. cornstarch
> 2 cans red tart cherries
> 1/4 t. almond extract
> 1 T butter
> pie pastry
Drain cherries and reserve juice only from one can. In pot, combine cherry juice, cornstarch, and sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat. Stir in cherries and almond extract. Pour into pie shell, dot with butter, then put lattice pastry on top. Bake at 400°F for 30-40 min or until done.
