Submitted by Dakota Gay, Manhattan, Kan.
• 6 C pitted fresh cherries or frozen dark cherries
• 1/2 C water
• 2 Tbsp lemon juice
• 2/3 C sugar
• Pinch of salt
• 3 Tbsp cornstarch
• 1 tsp vanilla
• 1 tsp almond extract
Place cherries, water, lemon juice, sugar, cornstarch and salt in a medium saucepan. Bring to a boil over medium heat, then turn to low and stir often, cooking for an additional 10-15 minutes. Remove from heat and stir in vanilla and almond extract. Pour into unbaked pie crust and cover with a top crust. Vent the pie crust and bake in oven until the crust is golden brown.
