2. Drain cherries, reserving 1 cup liquid. In a sauce pan, combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes.

3. When mixture is thickened, add butter, almond extract and cherries. Cover and refrigerate.

4. On lightly covered surface, roll out half of the pastry into an 11-inch circle. Place in 9-inch pie dish. Roll other half of pastry into a second 11-inch circle. With a knife, or pastry wheel, cut eight 1/2-inch strips from dough.

5. Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes. Cool before serving.

2. Pour into greased bread pan (or lined muffin cups) bake at 375 for 45 minutes for full-size loaf or 20-25 minutes for muffins.

3. Muffins freeze very well!

4. My family barely lets me get these out of the oven before gobbling them up — I have to bake when they are at school!