Cherry Pie
1 c sugar
1/4 c flour
1/2 c juice from cherries
3 c drained, pitted tart cherries
1 tbsp butter, cut up into about 4 pieces
4 drops almond extract

Combine sugar, flour, and 1/4 tsp salt.  Add cherry juice.  Cook and stir over medium heat until thick.  Cook 1 minute longer.  Add remaining ingredients.

Make the pie crust recipe.  Make a bottom crust by rolling the pie crust dough about 2-3 mm thick and laying it across the bottom of a pie pan.  Trim the excess dough and roll the excess dough out again.  Fill the pie crust.  Add the cherries.  Make the top by making slices of crust about 1 cm wide.  Lay the first layer of strips of crust on top of the pie, separated by about 1 cm.  Lay the second layer of strips in the same way but at about a 30-45 degree angle to the first layer.  Finish by wetting a fork and using it to squish the strips on to the bottom layer.  (Rewet the fork when it gets dry.)

Bake at 450F 10 minutes.  Reduce heat to 350 and cook about 45 minutes longer.

Source: Better Homes and Gardens Meredith Publishing, 1962.