| 4 cups | frozen dark pitted sweet cherries, thawed | | 1 | Pillsbury refrigerated pie crust | | 1-1/3 cups | sugar | | 1/3 cup | all-purpose flour | | 1/4 tsp. | almond extract | | 2 Tbs. | oleo |
| | Heat oven to 425 degrees. Stir together flour and sugar; mix with cherries (drained). Turn into pastry lined pan; sprinkle with almond extract and dot with butter. Cover with top crust; vent with slits or decorative things; seal and flute. Cover edge with strip of aluminum foil until last fifteen minutes of baking. Bake 35 - 45 minutes or until crust is brown and juice begins to bubble through slits in crust. |
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