sweet cherry pie

The hardest part is waiting for our sweet cherries to ripen up each year.  Simply mixed 6.5 c. pitted sweet cherries with 1 Tbs.lemon juice, 1/4 tsp. almond extract, 1/12 c. sugar, and 3 Tbs. cornstarch.  Using pastry for a double-crust 9" pie, line a 9" pie pan with one crust.  Fill with cherry mixture.  Cut top pastry into strips and weave into a lattice on top.  Place on a foil-lined sheet pan to catch the overflow and bake at 400 degrees for 55-65 minutes.  If browning too fast, drape crust with foil strips.  Serve warm or room temperature.  Two of us will eat this before we ever have to think about refrigerating any leftovers!