Cherry Pie - Sitstayplay

• 4 cans of sour pie cherries (Oregon brand is the best for plump, whole, and very red cherries. Store brands tend to be mushed and off-color)
• 2 TBS. fresh butter
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1 tsp. almond exract
• 2 TBS. cornstarch
• 2-crust pie dough (homemade or store-bought, of course!)

1. Drain the cherries in a colander, reserving 1/2 cup of the liquid.
2. In a large saucepan, add the cherries, butter, sugar, cinnamon, amond extract, and 1/4 cup of the reserved liquid to a very slow boil. Continue cooking for about 10 minutes, stirring continually to prevent sticking. Taste mixture and add more sugar as desired to get that perfect blend of sweet and tart. (Not too much!) Once you've perfected the sweetness, add the cornstarch to the reamining 1/4 cup of reserved liquid and add to the cherries. Continue stirring until the mixture thickens. Of the cherries are really juicy, you may need to add more cornstarch. You want the juices to have a pudding-like consistency.

sour pie cherries, butter, sugar, cinnamon, almond exract, cornstarch, pie dough

Taken from www.epicurious.com/recipes/member/views/cherry-pie-sitstayplay-1274755 (may not work)