Cherry Pie with Almond Crumb Topping

DESSERT RECIPE: Cherry Pie with Almond Crumb Topping 2-16oz cans pitted tart red cherries – water pack (or 4-cups) 1 ½-cups sugar 1/3-cup cornstarch 1-tbsp butter 3-4 drops almond extract 1-9in single pie crust Topping ½-cup all-purpose flour ½-cup packed brown sugar 3-tbsp butter ¼-cup slivered almonds Drain cherries and reserve 1-cup liquid In a saucepan, combine 3/4-cup sugar, the cornstarch, and a dash of salt Stir in reserved cherry juice Cook and stir over medium heat until thickened and bubbly Cook and stir one minute more Remove from heat Stir in remaining 3/4-cup sugar, the cherries, butter and extract Prepare pastry and line a 9" pie plate Fill pastry with cherry mixture Topping Stir together the flour and brown sugar Using a pastry blender, cut in the butter until mixture resembles coarse crumbs Sprinkle crumb topping over the cherry filling Sprinkle with the almonds Cover edge of pie with foil Bake at 375* for 25 minutes Remove foil and bake 25-30 minutes more Cool on wire rack before serving