President's Day Cherry Pie

I always make my guys a cherry pie for President's Day.  It is their favorite pie.    Or maybe not.  Each time I bake a pie, they say it is their favorite.  I think they just like pie! 

 I use 4 cans of tart cherries. Drain them and place them in a heavy pot.

 Mix 1/2 cup of sugar with 4 T. of cornstarch.

Measure out half of the cherry juice.

 Whisk the sugar and cornstarch into the juice.

 Add the juice and stir it, cooking over medium heat, until it thickens.  It doesn't take long.  Add 1 tsp. of almond extract. The cherry mixture will look sort of pink but it darkens as it cools.  Set it aside to cool completely.

 Roll out your crust and fit it into your pie pan.  Dot the tops with shavings of butter.  My lightroom has a mind of it's own and refuses to import some photos so no pic of the butter.

 Cover the top with the other piece of dough and pinch and roll the edges inward.

 Crimp the edges and decorate the top any way you like.  Cut a vent.  I cut mine right along the edges of the cherries.

 Bake on a cookie sheet covered with foil to catch any drippings.  Bake it at 400 degrees until the crust is golden and the filling is bubbling.  About 1 hour.

Mine browned unevenly.  Hmmmm...I wonder if my oven temp needs to be calibrated since the repair was done?

Let the pie cool completely before slicing.