Cherry Pie

4 cups canned sour cherries (2 cans), reserve juice
1 1/2 cups sugar
4 Tbsp. flour 
1 Tbsp. butter
2/3 tsp. almond extract
Dash of cinnamon
Pastry for two-crust pie

Drain the cherries saving the juice.  To the juice of one can, add the sugar and flour which have been mixed together.  Cook stirring constantly until mixture boils and is thickened.  Add butter and drained cherries.  Cook a few more minutes and cool.  Line a nine inch pie pan with crust.  Add almond extract to cherries and pour into crust.  Sprinkle cinnamon over cherries.  Cover with top crust or lattice.  Bake on bottom shelf of oven 15 minutes at 450 degrees, then reduce to 350 degrees and bake 30 minutes longer.

This recipe is from Mary Glowiak.  "Aunt" Mary was my mother-in-law Victoria Piotrowski's best friend.  I remember her cherry pie.  Grandma Piotrowski had a cherry tree in her yard and we always had fresh cherry pie which she made in big sheet cake pans when we visited in the summer.