2 cans tart cherries 1/2 cup sugar 2 tbsp flour 1/4 tsp almond extract 1/8 tsp salt 1/2 tsp vanilla extract 1.5 tsp butter, chopped

Drain cherries. Mix sugar, flour and salt; pour over cherries and stir. Add extract and let mixture stand while you fix the (double) pie crust (see separate recipe for crust). Line pie plate with crust; pour cherry mixture in. Dot the top of the mix with butter squares. Lay top crust over mixture and flute edges. Poke vent holes into crust top with a fork. DON'T FORGET THE BUTTER! Bake at 450°F for 10 minutes. Reduce heat to 350°F and continue baking another 40-50 minutes until crust is browned. LET COOL FOR 2 HOURS before slicing (otherwise the mix will run out into the bottom of the plate).