Cherry Pie Supreme

Ingredients

• 12 to 34 cup sugar
• 2 12 tablespoons cornstarch
• dash salt
• 1 cup juice from cherries
• 1 tablespoon butter or margarine
• 6 to 8 drops almond extract
• 4 cups thawed drained pitted tart red cherries

Directions

1. In saucepan combine sugar cornstarch and salt
2. Gradually add cherry juice stirring until thick and clear
3. Add butter and extract
4. Cool
5. Line 9 inch pie plate with pastry
6. Add cherries to cool cornstarch mixture
7. Pour into pastry lined pie plate Top with crust
8. Crimp edges high
9. Fold strip of aluminum foil around edge of pie
10. Bake in oven 425 about 40 minutes
11. Remove foil 10 minutes before end of baking
12. I roll the crust between 2 sheets of wax paper
13. I fold it and put it in the pan on the top crust I spread canned milk on top crust then cut holes and put bits of oleo in the holes
14. Then sprinkle sugar on top of crust