1 quart sour cherries.
Few drops almond extract.
1 cupful granulated sugar.
3 tablespoonfuls flour few grains salt.
Rich pie crust.
Mix together the sugar, salt, and flour, line a pie-plate with pastry, spread over half of the sugar, place on the cherries, which should be pitted, add extract, and sprinkle the rest of the sugar mixture over the cherries. Wet the lower crust around the edge, put the upper crust in place, press firmly together, and then loosen from the pie-pan. Bake for ten minutes in a rather quick oven, then reduce heat and cook slowly for a half hour longer.