Ingredients
1-1/3 cups sugar1/3 cup all-purpose flour4 cups fresh or frozen pitted tart cherries, thawed and drained1/4 teaspoon almond extractPastry for double-crust pie (9 inches)2 tablespoons butter, cut into small pieces
Preparation
Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract.
On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.
Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil.
Bake until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.
