- Drain cherries, reserving one can of the liquid.
- In a medium saucepan, add sugar, cornstarch, and cherry juice. Stir to combine.
- Cook over medium heat, stirring continually, until mixture comes to a boil. Boil for two minutes. Mixture should be thickened. Remove from heat.
- Add cherries and almond extract to the mixture. Stir gently to combine.
- Add cherry filling to prepared pie shell.
- Add a top crust. Seal edges and vent. I like to pierce top crust with fork tines.
- Brush top crust with beaten egg wash.
- Bake for 30-40 minutes in a preheated 400° oven.
Notes
- Canned sour (tart) cherries packed in water can be found in the fruit section at most grocery stores.
- If the edges of your pie are browning quicker than the top, cover the edges with aluminum foil.
- Let pie cool before cutting.
- Refrigerate any leftover pie.
- This filling also makes a great cheesecake topping!