2 1/2 tbsp. Minute Tapioca
1/8 tsp. salt
1 c. sugar
6 drops red food coloring
3 c. drained sour cherries (red)
1/2 c. cherry juice
1/4 tsp. almond extract
2 (9 inch) pie shells

Mix all ingredients together and let stand 15 minutes. Pour cherry mix into uncooked pie shell, dot with butter, add top crust and bake at 425 degrees for 45 to 50 minutes. Don't let crust get too brown.