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For the cherry filling:
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In a heavy-bottomed skillet cook fresh or frozen cherries and lemon juice over medium-high heat, stirring, until slightly softened, about 2 minutes.
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Add the sugar, cornstarch, and cinnamon.
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Bring the mixture to a simmer, stirring, until thickened, about 3 minutes.
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5
Remove the mixture from the heat, stir the almond extract into the cherries and cool.
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For the pies:
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Roll out the dough on a well-floured surface.
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Using the ring from the lid of the jar, cut out 4 circles of dough, that will be the tops of your pies.
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With the remaining dough, use a 6-inch inverted pie plate to cut 4 circles that will line the inside of each 1/2 pint glass oven-safe jar.
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Working with the dough as little as possible, make sure that the dough covers the surface area inside the jar with the exception of a 1/2-inch at the top.
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Once each jar is lined with pie dough, fill each with 1/2 a cup of cherry pie filling.
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Place a small pat of butter on top of each pie, and top with the pie dough circles or make a lattice pattern.
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Make sure you vent the top of the crust by creating a slit so that the steam can escape.
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Using your finger or a fork, press the 2 pieces of dough together around the perimeter.
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Brush each pie crust with melted butter and sprinkle with sugar.
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Seal each jar with its metal lid and place in the freezer for up to 3 weeks.
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Baking instructions:
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If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes or until the crust is golden brown and filling is bubbly.
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If baking pies that have been frozen, bring them to room temperature before placing in the oven
