Cherry Pie Supreme

• 1/2 to 3/4 cup sugar
• 2 1/2 tablespoons cornstarch
• dash salt
• 1 cup juice from cherries
• 1 tablespoon butter or margarine
• 6 to 8 drops almond extract
• 4 cups thawed, drained, pitted tart red cherries

1. In saucepan, combine sugar, cornstarch, and salt.
2. Gradually add cherry juice, stirring until thick and clear.
3. Add butter and extract.
4. Cool.
5. Line 9 inch pie plate with pastry.
6. Add cherries to cool cornstarch mixture.
7. Pour into pastry lined pie plate. Top with crust.
8. Crimp edges high.
9. Fold strip of aluminum foil around edge of pie.
10. Bake in oven (425u0b0) about 40 minutes.
11. Remove foil 10 minutes before end of baking.
12. I roll the crust between 2 sheets of wax paper.
13. I fold it and put it in the pan, on the top crust I spread canned milk on top crust, then cut holes and put bits of oleo in the holes.
14. Then sprinkle sugar on top of crust.

sugar, cornstarch, salt, cherries, butter, red cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=44228 (may not work)