This is one of our favorites, and it is super easy!
2 cans tart, pitted cherries in water (but DO drain them!)
1 1/3 cups sugar
1/3 cup flour
2 Tbsp butter
1/8 tsp. almond extract (this is optional; if you don't like it, you don't have to use it!)
2 refrigerated pie crusts (I love Pillsbury, one box has the two you will need)
Line pie plate with one pie crust. In a bowl, mix together cherries (after draining off the water), sugar and flour. Pour into pie crust. Place butter in dollops on top of cherries, and sprinkle almond extract. Top with remaining pie crust, either whole or in a lattice top. Place foil around the edge of pie (covering crust about 2 inches).
Bake at 425 for 25 minutes. Remove foil and bake 10-15 minutes more. Cool a bit and enjoy!
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