Cherry Pie (9")

3 cans tart red cherries, drained

1 2/3 c. sugar

1/4 c. flour 1/4 c. cornstarch

2 T. kirsch liqueur 1 t. almond extract

Optional: 3 T. butter for dotting top of filling.

Mix all ingredients (except butter) in a bowl. Pour into unbaked prepared piecrust. Dot with butter. Cover with top crust. Cut slits. Bake at 425 for about 45 minutes. (Put cookie sheet underneath to catch any overflow of juices.)