Twisted Butter'S Sweet Cherry Pie Recipe For National Pie Day

Twisted Butter's Sweet Cherry Pie Filling
Place cherries in medium saucepan and place over heat. Cover. 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, if desired, and mix. 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.
Jane Johnson's Perfect Flaky Sweet Pie Crust:
Sift the flour, sugar and salt into a large bowl. Add the Twisted Cinnamon, Honey & Brown Sugar Butter. Rub the fat between your fingertips and thumbs, or use pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.
-Preheat the oven to 375 degrees F.
-Bake for about 50 minutes. Remove from the oven and place on a rack to cool.