(Sara’s specialty and Mike’s favorite!)
1 1/3 cups sugar
1/3 cup flour
4 cups fresh, pitted sour cherries (or two-1 lb. cans tart red cherries)
1/4 teaspoon almond extract
2 tablespoons butter
2-9 inch pie crusts
Stir together sugar and flour; mix with cherries.
Pour into pie crust, sprinkle with almond extract and dot with butter.
Cover with second pie crust, seal and flute, cut 2-3 slits in top crust.
Cover edge of pie with a 3-inch strip of foil (remove last 15 minutes baking).
Bake at 425 40-45 minutes or until nicely browned and filling bubbles from slits.