Cherry Cobbler

2 (16 oz.) cans sour cherries
Orange juice
6 tablespoons cornstarch
1-1/2 cups sugar
4 tablespoons margarine
1/2 teaspoon almond extract
Pastry for a double crust pie

Directions:
Line a 7x9x2-inch pan with pastry crust; set aside. Drain and reserve the juice from the cherries. Add enough orange juice to the cherry juice to make 2 cups. Heat juice in double boiler (or a heavy-bottomed saucepan over low heat). Mix cornstarch and sugar. Stir into juice and cook until thickened (10 minutes or more.) Stir frequently to prevent sticking and lumps. Add margarine, almond extract, and the drained cherries. Pour hot cherry filling into the pastry-lined baking dish. Add top crust; prick holes in top crust with a fork. Bake at 450° for 40 minutes or until crust is lightly browned.