1 1/4 c. sugar
5 tbsp. corn starch
1/4 tsp. ground cinnamon
2 (16 oz.) cans pitted tart cherries
1/2 tsp. almond extract
5 drops red food coloring
Pastry for 2 crust pie
1 tbsp. butter

In saucepan, combine 3/4 cup of the sugar, the corn starch and cinnamon. Drain cherries, reserving 1 cup liquid. Measure 3 1/2 cups cherries and set aside. Stir the 1 cup cherry liquid into corn starch mixture. Cook and stir over medium heat until mixture thickens and bubbles. Add the remaining sugar, the almond extract and food coloring.

Stir in the 3 1/2 cups cherries. Line 9-inch pie plate with pastry; add cherry mixture. Dot with butter. Adjust top crust; cut slits to allow steam to escape. Bake in 425 degree oven for 45 to 55 minutes.