2 ready-made piecrusts (Pillsbury) Cherry pie filling (30 oz.) 1 T. almond extract (Warren likes ½ T.) sugar butter
Mix together pie filling and almond. Heat 25 seconds before pouring into bottom piecrust. Cover with second piecrust. Melt butter and brush on upper piecrust. Sprinkle sugar over butter. Cover edges with aluminum foil. Bake at 350 degrees for 20 minutes. Remove aluminum foil and continue to cook 25-30 minutes, until center bubbles.
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