1tablespoonbutter, cut into very small pieces to dot on pie
Pastry for double crust 9 inch regular pie(gluten free or regular)
Preheat oven to 425 degrees.
Drain cherries reserving ½ cup liquid for a deep dish pie or 1/3 cup liquid for regular pie. Place both cherries and liquid into a large saucepan.
Stir in granulated sugar, brown sugar, arrowroot or cornstarch, cinnamon and almond extract. Cook over medium-low heat until sugar is fully dissolved. Simmer for an additional minute and set aside.
Prepare the pastry crust fitting one crust into the pie pan. Roll out the second crust and cut into ½ inch wide strips.
Pour cherry mixture into pie crust, dot with butter and weave pastry strips on top of the filling.
Bake at 425 degrees for 15 minutes. Lower the temperature to 350 degrees and bake an additional 35 to 40 minutes until pie is brown and bubbly.
Cool completely (if you can wait!) and serve.
*should you wish to use frozen pie cherries use the same volume thawed.
**if using frozen thawed cherries add the required volume of diluted cherry juice as a replacement for the liquid from canned, drained cherries.