Method
- 1
Put the cherries, sugar, flour and salt in a large pot and bring them to a boil, stirring constantly.
- 2
Keep stirring for about 5 minutes, until the mixture thickens, then take it off the heat.
- 3
Stir in the butter, lemon juice and almond extract.
- 4
Let the filling cool completely, or refrigerate it overnight, before filling the crust.
- 5
Fill the crust and top it with a pastry lattice or a crumble. Bake on a cookie sheet to catch the juices until the crust is golden brown and the filling bubbles over.
- The source gives no oven temperature or time.
- The source gives no recipe for the top crust: it lists one 8-inch crust and recommends a lattice top, or an almond-oatmeal crumble. The crumble quantities are partly illegible on the page and are omitted here.
- The style expects a top crust. This recipe leaves the top to the cook.