A summertime classic. Serve with a scoop of Brennan's Cellars Premium Ice Cream or a dollop of whipped cream.
Preheat oven to 375F.
Drain cherries, saving juice. Add water to juice, if necessary, to make 1 1/2 cups liquid.
In a saucepan mix cornstarch with a little juice and stir until well mixed. Slowly add rest of juice and continue stirring over medium heat until mixture is clear and thick. Remove from heat. Add sugar, salt, butter and almond. Carefully stir in cherries. Cool while preparing crust.
Crust: Put flour and margarine in a mixing bowl. With pastry blender, cut in margarine until particles are about 1/4 inch in size.
Sprinkle with water, mixing lightly with a fork until all the flour is moistened.
Gather the dough together with your hand until the bowl is clean and press dough firmly into a ball. Divide into 2 balls. Roll out one piece of dough to not quite 1/8 inch thick and place in 9 inch pie pan. Put in cherry filling.
Roll out the other dough and cut into 1/2 to 3/4 inch strips. Moisten edge of bottom pastry with water. Carefully twist half of the strips and place across filling 1 inch apart. Repeat going the other way. Press strips to seal. Fold, lower crust over pastry strips and flute edge. Lightly sprinkle sugar on strips and bake 45 to 55 minutes or until done in 375 degree oven.