Ingredients:

2 cans pitted tart cherries
1 teaspoon cherry brandy (optional)
1/2 tsp vanilla extract
1 teaspoon Amaretto
1 cup pure cane sugar
6 tablespoons all purpose flour (or 3 tbsp of corn starch)
1/4 teaspoon salt
1 tablespoon softened butter
1 teaspoon Ceylon cinnamon
1 teaspoon lemon juice
1 double-crust 9-inch pie pastry

1. Preheat oven to 400 degrees.

2. Drain cherries set aside 1/2 cup cherry juice. Add cherry brandy (optional).

3. Combine sugar, flour and salt.

4. Combine cherry juice, Amaretto, and lemon juice. Add to dry ingredients; mix throughly.

5. Add cherries. Mix.

6. Add butter. Set aside for 15 minutes.

7. Pour mixture into pie crust. Cover with second crust. Make two narrow slits in top crust.

8. Put pie on cookie sheet to catch any stray juice. Bake 50 to 55 minutes. Let cool.

If you’d like, add a scoop of vanilla ice cream on top of warm pie.