1 can unsweetened cherries
1 cup granulated sugar
6 level teaspoons cornstarch to 2/3 cup cherry juice
Pinch of salt
1 or 2 teaspoons butter
1/2 teaspoon almond flavoring (optional)
Heat cherry juice, cornstarch and sugar. Stir until completely dissolved.
Pour juice mixture over cherries in an unbaked pie shell.
Bake at 425 degrees F for 10 minutes, then at 350 degrees F
for 20 minutes.