Place cherries, sugar, and cornstarch in a medium-
sized non-aluminum saucepan. Allow the mixture to
stand for 10-20 minutes or until the sugar draws
out the cherries' juices. Bring to a boil over
medium heat, stirring constantly. Lower the heat;
simmer for 1 minute, or until the juices thicken
and become translucent. Remove pan from heat, and
stir in butter and almond extract. Allow the
filling to cool to lukewarm. Pour the filling into
the pie shell. Cover the top crust, crimp the
edges to seal, and cut vents for steam. Or use the
crumble recipe on top.
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