Instructions: Preheat oven to 425-F degrees and prepare your pie dough in the bottom of a 9 inch pie tin. Drain both cans of tart cherries, making sure to reserve 1 cup of the liquid.

In a saucepan over medium-high heat, blend together the cup of cherry liquid with the sugar, flour, and salt. Bring the mixture to a boil, stirring often.

Reduce the heat to a simmer and let the mixture thicken for about 5 minutes.

When thickened, add the butter, almond extract, and cherries. Cover and refrigerate, or - if youre not pressed
for time - let cool on the counter. Pour the cooled cherry filling into the prepared pie
pastry. Either prepare a lattice top by placing strips of pastry horizontally, then vertically, across the top of the pie and lightly brushing it with egg yolk; or slap a whole
raw pastry on top of the cherries, crimp to seal, and slit to bake. Brush with the egg yolk for even browning. Bake for 30 to 35 minutes. Cool before serving. If during the baking your pie crust starts to turn a bit brown, simply place a loose cover of aluminum foil
over it to slow down the browning process.

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