For Pie:
1 pkg refrigerated pie crust for 9-inch pie (2 sheets)
2 (14.5 oz) cans tart pitted cherries
3 tbsp corn starch
1 cup sugar
1/8 tsp salt
1/4 tsp ground cinnamon
1/4 tsp almond extract
Pastry hearts for decoration, optional (recipe below)
For Streusel:
4 tbsp melted margarine or butter
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup packed golden brown sugar
1/2 tsp ground cinnamon

Cherry Streusel Pie

1. Place rack in lower third of oven and preheat to 425 degrees F. Line a 9-inch pie shell with pie crust. (Reserve remaining pie crust for hearts, if using).
2. Drain juice from cherries into a medium sauce pan. Whisk in corn starch, sugar, salt and cinnamon until smooth. Cook over medium-high heat, stirring constantly, until mixture comes to a boil and thickens.
3. Remove from heat and stir in almond extract and cherries. Set aside.
4. To make streusel, melt butter in a medium-size microwave safe bowl. Stir in remaining ingredients until crumbly.
5. Pour hot filling into pie crust and sprinkle streusel over the top. Place pie on baking sheet and bake for 10 minutes.
6. Reduce oven temperature to 350 degrees and bake for 20-25 minutes longer or until pie crust is golden and filling is bubbling.
7. Pie may be refrigerated overnight. Bring to room temperature or warm in 350 degrees oven before serving.
8. If desired, decorate with Pastry Hearts and serve.
   Makes 8 servings.