4 - cups (two - 1 lb. cans) pitted red pie cherries

1 ½ - cups sugar

¼ - cup cornstarch

¼ - teaspoon salt

2 - tablespoons butter

½ - cup chopped almonds

Blend sugar with cornstarch and salt. Mix with almonds and cherries. Fill pie shell and dot with butter. For easy handling, allow second pie shell to stand at room temperature for 15 minutes. Remove tin from second pie shell and cut dough into strips ½ inches wide. Crisscross over filling to form lattice top. Place pie on cookie sheet in lower part of oven. Bake in 425 degree preheated oven for 30 minutes or until crust is browned.

Serves: 6 to 8