Cherry Pie

Directions

1. 1
   Preheat oven to 425 degrees.
2. 2
   Drain the cherries and pour the liquid into a saucepan.
3. 3
   Add the cornstarch, sugar and salt and mix well.
4. 4
   Cook over medium-high heat, stirring constantly, until the mixture is thickened and clear, about 4-5 minutes.
5. 5
   Add the cherries, lemon juice and almond extract.
6. 6
   Remove from the heat and allow it to cool slightly.
7. 7
   Fill one frozen pie shell with the cherry mixture.
8. 8
   Cover with the other pie shell and allow to thaw for about 20 minutes, or until soft enough to crimp the edges without breaking.
9. 9
   Note: I do like to use about 1 T half-and-half or milk in a cup and brush on the top of the pie crust and then sprinkle with a little bit of sugar.
10. 10
    Bake the pie for 10 minutes; reduce temperature to 375 and bake for about 30-35 minutes more or until the crust is golden brown.
11. 11
    Cover the edges of the crust with foil to prevent excessive browning.