Cherry-Banana Pie

9" unbaked pie shell
1 can (16oz) pitted red tart cherries
1 cup sugar
3 tbsp. cornstarch
1 tbsp. butter
1/2 tsp. cinnamon
1 tsp. almond extract
2 medium bananas

Bake pie shell at 475F for 8 to 10 minutes or as directed on package.
In saucepan, mix cherries (with liquid), sugar and cornstarch.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir in butter; cool.
Stir in cinnamon and almond extract.
Slice bananas in layers into baked pie shell.
Pour filling over banana slices; chill until set.