2 cans pitted pie cherries
1 ¾ cups sugar
10 tablespoons flour
¾ teaspoon almond flavoring
1 to 2 tablespoons butter
Unbaked pastry for two-crust 9-inch pie
Use 2 cans tart pie cherries. Drain the juice into a 2-quart saucepan. Combine with the sugar and flour. Bring to a boil, stirring constantly, and let cook a minute or two. Add the cherries and again bring to a boil. Cool, and add the flavoring.
Bake at 450° for 20 minutes and then at 375° for 20 minutes.
From James Beard’s American Cookery