3 cans tart cherries in water
4 T cornstarch
1 1/4 cup sugar
1/8 t salt
scant 1/4 t almond extract
1 T vanilla
Make the pie filling by mixing the 3 cans of cherries plus the juice with the sugar, cornstarch, salt and almond extract in a large, heavy bottomed saucepan, Bring to a simmer and cook over medium - low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly. Remove from heat and stir in vanilla.
Place filling into prepared pie shell, and bake in a 425 degree preheated oven for 35 to 40 minutes or until crust is golden brown. Remove to wire rack and cool. (Or eat hot with a scoop of vanilla ice cream.)
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