2-1/2 tablespoons cornstarch
1/4 cup cold water
2 16-ounce cans sour cherries
1 cup sugar
2 tablespoons lemon juice
1/8 teaspoon almond extract
Pinch of salt
Pastry for a double crust pie.
Mix cornstarch and cold water; drain cherries, reserving cherries and juice separately. Mix the juice and the sugar in a pot and bring to a boil. Remove from heat and whisk in the cornstarch mixture. Stirring constantly, return this liquid to the heat and bring again to a boil. Remove once more from heat. Let cool a few minutes.
Stir in the cherries, lemon juice, almond extract and salt. Pour filling into a 9" pan lined with unbaked pastry. Top with a lattice crust and brush with eggwash. Cover upper, outer rim with a foil ring and bake at 375° for 25 minutes. Remove ring and bake for another 30 minutes or until golden brown. Let cool completely before cutting.
Very good warm with a scoop of french vanilla ice cream.
Source: Professional Cooking, by Wayne Gisslen