2 (9") Pie Crusts 4 cups cherries (1 1/2 to 2 pounds), washed 1 cup sugar 1/4 cup cornstarch 1/4 teaspoon almond extract 2 tablespoons salted butter, cut into bits Preheat the oven to 400 degrees.
Stem and pit the cherries.
Gently stir together the sugar, cornstarch, and almond extract, add mixture to the cherries.
Prick one Pie crust with a fork all over the bottom. Bake this crust for 8 minutes, then remove from the oven and cool for 5 minutes.
When the bottom crust has cooled, pour in the filling and dot with butter. Place other pie crust on top and sprinkle with sugar and cut slits in the top. Place the pie on a foil-covered baking sheet and bake until the filling bubbles and the crust is golden brown, about 40 minutes. After 30 minutes, check to see if the crust is getting too brown; if it is, cover pie with an aluminum-foil tent. Let cool about 15 minutes before serving.
