Grandma's Cherry Pie

Luscious! Cherry pie is perfect with a scoop of vanilla ice cream. From a longer article on cherry pie for your valentine.

1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon almond extract
1-1/3 tablespoons butter (about 4 teaspoons)
14.5-ounce can of pie cherries, NOT cherry pie filling (look for Pitted Red Tart Pie Cherries in water)
Pastry for double-crust pie

Preheat oven to 425°F.

In a medium saucepan, combine the sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly, until mixture thickens and boils (about 6 or 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 a lattice crust is not used, put one or several vents in the crust. Bake at 425°F for 30 to 35 minutes until crust is brown.

Prep time: 25 minutes; Cooking time: 30-35 minutes; Total time: 55-60 minutes