This is my family's favorite pie, and it's sooo easy! I make my own pie crust but my mom uses premade frozen for this pie and is asked by her friends to make it all the time.
Just a few ingredients:
Two cans of pitted tart cherries packed in water.
1 cup sugar
3 Tbsp. cornstarch
1/4 tsp. almond extract
2 unbaked 9 inch pie crusts
Start by draining cherries and save just 1/3 cup of the juice. Every time I make this I think 1/3 cup won't be enough but it is! Combine the sugar, cornstarch and juice in a medium saucepan. Stir to incorporate the cornstarch.
Bring this mixture to a boil, stirring constantly. Boil for 2 minutes.
Take your pan off the heat and stir in the almond extract and drained cherries.
Pour mixture into the pie crust.
Your top crust can either be a solid one with slits cut for the steam to release or you can get fancy. This is one of our Thanksgiving pies so I used cookie cutters for fancy shapes. The pie gets baked for 15 minutes at 425 degrees, then reduce the heat to 350 and bake for 40 minutes more. The pie is done when the crust is golden and the cherries are bubbling.