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Cherry Pie

2 Cans of unsweetened pie cherries
Drain the juice into a bowl and place the cherries in a saucepan.

Add ~3 T of cornstarch to the juice.  Stir well to remove lumps. 
 

To the cherries, add the following:
The cherry juice/cornstarch mixture (use a strainer to avoid lumps)
1 Tbs butter
Pinch of salt
1-2 Tbs Lemon Juice
2/3 C of sugar + 1/3 C of Splenda  OR  1 C sugar 

Of course neither Mrs. Costello nor my grandmother had Splenda available, but they were both progressive women who would be willing to try new things!

Begin to heat the cherry mixture, stirring occasionally until it boils and thickens.

Add
Red food coloring ~ 1/4 t
2 tsp of Almond flavoring

Taste and adjust flavor by adding either more sugar or a bit more lemon juice.

Piecrust:
Purchase a prepared piecrust, like Pillsbury's
Place between two pieces of wax paper and roll out to make it thinner.
Fit one piecrust into a pie plate.
Add hot cherry mixture.
Top pie with second crust and pinch the two layers together. 
Sprinkle the top with a small amount of sugar, and make several holes using a fork.
Protect the edges of the piecrust by placing strips of aluminum foil loosely over them.

Bake at 425 degrees until the top is brown ~ 20 minutes.