2 (1 lb.) cans pitted cherries (water pack)
2 1/2 tbsp. quick-cooking tapioca
1/4 tsp. salt
1/4 tsp. almond extract
1 tsp. lemon juice
4 drops red food coloring
1 1/4 c. sugar
1 tbsp. butter

Drain cherries, reserve liquid. Measure 1/3 cup liquid into mixing bowl. Add tapioca, salt, almond extract, lemon juice and food coloring. Then add the cherries and 1 cup sugar. Mix and let stand while making pastry. Fit pastry into bottom of 9 inch pie pan. Trim 1/2 inch beyond outer rim of pan. Fill with cherry mixture and dot with butter. Sprinkle with remaining sugar. Moisten rim with water, adjust top crust and flute edges. Bake at 425 degrees 40 to 50 minutes.