Cherry Pie Filling

1 quart fresh sour red cherries, pitted (if fresh cherries are not available, use 2 (2-pound) cans sour red pitted cherries with 1/4 cup of the juice)
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon almond extract
1/8 teaspoon salt

In a large bowl combine the cherries with the sugar, cornstarch, lemon rind, almond extract, and salt. Let stand for 30 minutes. Drain the mixture into a bowl, measure the juices, and add water if needed to measure 1/4 cup. Toss the filling lightly and pour into pie or tart crust.

Fills one 9 or 10 inch tart or pie.