Servings: 9" pie or a 6 and 4" mini pies

Pie crust dough for two crust 9" pie Pie crust dough for two crust 9" pie
24.7 oz jar dark Morello cherries in light syrup 24.7 oz jar dark Morello cherries in light syrup
½ C sugar ½ C sugar
1 T plus 1½ t cornstarch 1 T plus 1½ t cornstarch
¼ t. almond flavoring (opt) ¼ t. almond flavoring (opt)
1 t. lemon juice 1 t. lemon juice
1 t. butter 1 t. butter

Roll pie dough and put in pie pan, reserving half for top of pie. Place pie shell and reserved dough in refrigerator until ready to fill pie.
Drain cherries, reserving ¾ C juice. (If using frozen cherries, allow cherries to thaw and supplement juices with boiled apple cider)
Combine sugar, cornstarch, almond flavoring (if using) and the ¾ C cherry juice in a small saucepan. Stir until smooth then place over medium heat and whisk while cooking, just until mixture comes to a boil and sauce thickens and becomes translucent. Add almond flavoring, lemon juice and butter. Taste and adjust seasoning if necessary. Add cherries and stir until well mixed. Let cool before filling pie.
Add cherry filling to chilled pie crust. Allow reserved dough to sit out until easy to handle. Roll out reserved dough into circle slightly larger than top of pie. Place dough over pie, crimping edges to seal. Cut slits in top crust to allow steam to escape.
Bake in a 400° preheated oven for about 45 minutes. Crust will be golden and fruit will be bubbling out of slits in crust.