My grandma was a big fan of baking, and she gave my mom a lot of sweets recipes. Thanksgiving, of course, is pie season.
2 cans sour pitted cherries (not cherry pie filling - look in the canned fruit aisle)
1 cup sugar
1 t salt
1/4 cup cornstarch
2 T butter
1 t almond extract
2 pie crusts
Put one crust into a pie dish. Use a knife or small cookie cutter to make steam vents in the other crust, then set it aside to be the lid. In a sauce pan over medium heat, combine sugar, salt, cornstarch, and the liquid from the cherries. Stir constantly until the liquid becomes thick and clearish (about 15 minutes). Add the butter, almond extract, and cherries. Mix, then pour into the pie dish. Cover with the top crust, seal the edges, and sprinkle with sugar. Cover the edges loosely with a strip of tin foil to keep the crust from burning. Bake 30 minutes at 425. Remove the foil and bake another 15 minutes.