Hostess Blackberry Fruit Pie

1 (15 ounce) can Oregon Fruit Blackberries in Light Syrup
2 tablespoons Crème de Cassis Liquor (really enhances the flavor)
2 tablespoons unsalted butter
2 tablespoons unbleached flour
1/8 teaspoon salt
¼ cup granulated sugar
1/4 teaspoon almond extract

1. Drain the blackberries and reserve the liquid.

2. In a medium sized saucepan over medium heat, melt the butter and add flour and salt.
Cook stirring constantly until the mixture is a light golden brown.
Slowly add the reserved berry liquid stirring to combine.
Add the Crème de Cassis and sugar.
Bring to a simmer and cook until thick stirring frequently.

3. Add the black berries to the saucepan. Gently stir often until it comes to a simmer.
Let simmer for about 2 minutes or until mixture looks like it is starting to be come thick again.
Remove pan from heat and stir in almond extract.

4. Move mixture to a bowl and cool uncovered to room temperature.

Note
You can leave out the Crème de Cassis if you aren’t comfortable baking with liqueurs.
Although, by the time it’s said and done, there’ll likely be less residual alcohol
in each pie than in other baked goods with vanilla extract.