1 can (16 oz.) 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 can (16 oz.) applesauce
1 unbaked 9 inch pie shell

Drain cherries, reserving 1/2 cup of the juice. Combine tapioca, sugar, salt, food coloring and almond extract. Stir in reserved juice, cherries and applesauce. Let stand 15 minutes. Pour into pie shell top with crumb topping below: bake at 400 degrees for 35 minutes, or until syrup boils with heavy bubbles that do not burst. Serve warm or cool.

Crumb topping: Stir together 3/4 cup biscuit mix, 1/4 cup sugar (powdered) and 2 tablespoon butter, until crumbs are size of large peas.