Cherry Lattice Pie

Yield: 6 to 8 servings

Pastry for two 9" pie crusts
1 cup sugar (use more if the cherries are tart)
3 tablespoons cornstarch
1/8 teaspoon salt
4 to 5 cups pitted sour cherries (Note: if you use frozen cherries you'll need about 20 ounces, if you use canned you'll need 2 cans).
¼ teaspoon almond extract
1 ½ tablespoons butter (optional)

Preheat oven to 425 degrees. In a large bowl combine the sugar, cornstarch and salt. Stir in the cherries, mixing well. Add the almond extract and mix again.

Line an 8" or 9" pie plate with pastry. Pour the cherries into the pie crust and dot with butter cut into ¼" bits.  Roll out the top pastry to a 12" round. Cut into lattice strips, each ¼" wide. Lay strips vertically down the center of the pie, 1" apart. Fold back every other strip. Lay a strip horizontally onto of the pie and cover it with the flipped-back vertical strips. Continue adding lattice strips one at a time and gently weave them together to form the top crust.  Trim off any excess dough, roll the edges under, crimp and seal.

Place the pie on a baking sheet because it may bubble over. Bake at 425 degrees for 10 minutes. Reduce the heat to 350 degrees and continue to bake for another 30 to 40 minutes or until the pastry is browned and filling is bubbling.