Cherry Pie

I was looking for a way to use up our cherry crop this year, and I found this Food Network recipe...I'm not overly fond of cherries, but this recipe turned out more delicious than I would have guessed!

Ingredients

• 4 cups fresh or frozen tart cherries, pitted
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 3/4 - 1 teaspoon almond extract
• Your favorite pie crust recipe for 2 crust pie
• 1 1/2 tablespoons butter, to dot
• 1 tablespoon granulated sugar, to sprinkle

Directions

Place cherries in saucepan over medium heat, stirring constantly.  After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water--too thin, add a little more cornstarch.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan.  Place bottom crust in pan.  Poke crust repeatedly with fork. Pour cooled cherry mixture into the crust. Dot top of filling with butter. Place top crust on and flute the edge of the pie. Score the top crust so steam can escape. Sprinkle top of crust with sugar.
Bake for about 50 minutes at 375 degrees F.