1 (16 oz.) can water pack red sour pitted cherries
1/4 c. quick cooking tapioca
3/4 c. sugar
1/4 tsp. salt
6 drops red food coloring
1/4 tsp. almond extract
1 (16 oz.) can applesauce
1 unbaked 9 inch pie shell
Crumb topping

Drain cherries reserving 1/2 cup of juice. Combine tapioca, sugar, salt, food coloring and almond extract. Stir in reserve cherry juice, cherries, and applesauce. Let stand 15 minutes. Pour into pie shell. Bake at 425 degrees for 35 minutes. Remove from oven and sprinkle with crumb topping. Return to oven and bake 10 to 15 minutes or until syrup boils with heavy bubbles that do not burst.