Prepare:
1 uncooked pie crust and dough for top crust
Preheat oven to 200.
In a large saucepan, blend:
200 ml sugar
225 ml water (or cherry juice)
45 ml corn starch
1 ℓ pitted Olson’s Bing, Royal Ann, or Tartarian cherries
Add sugar to taste, up to another 200 ml. Cook over medium heat, stirring constantly, until thick and bubbly.
Pour filling into pie, and sprinkle with:
3 ml almond extract
Dot with 15 ml butter, and then put the top crust on. Crimp the edges well to avoid leaks. Cut slits to allow steam to escape. (We usually cut these in a decorative pattern.) Bake for 50-60 minutes or until the crust is brown and the filling is bubbly. You may want to cover the edges of the crust with foil after the first 45 minutes or so, to keep them from getting overly browned.
Allow the pie to cool for several hours before serving, so that the filling may thicken.