In saucepan, heat cherry juice and sugar until simmering.
Whisk in flour dusted from a mesh strainer quickly until all dissolved and mixture has thickened.
Remove from heat and mix in salt and butter.
Lay first pie crust out in pie plate. Place cherries on pie crust, pour cherry juice mixture over cherries. Top with pie crust topping of choice.
Bake pie at 450' for 10 minutes.
Turn temperature down to 350' and bake for 30 more minutes. As soon as the crust turns a golden color, place strips of foil or pie shield over edges to prevent browning too much before pie has baked. Remove from oven and let cool at least 5 hours.
Make whipping cream right before serving by beating cream with sugar and almond extract until stiff peaks form.
This recipe is for a standard pie plate. If you have a deep dish pie plate (pictured), 1 1/2 the recipe filling. Let cool at least 5 hours before serving to set. Perfect to make the night before serving.
Amount Per Serving (0.5 cup)
Calories 400Calories from Fat 2637
% Daily Value*
Saturated Fat 126g788%
Vitamin A 4620IU92%
Vitamin C 20.8mg25%
* Percent Daily Values are based on a 2000 calorie diet.