1 c. sugar
1/4 c. all-purpose flour
1/2 c. juice from cherries
3 c. canned tart red cherries, drained, pitted
1 tbsp. butter, soft
4 drops almond extract
Pastry for 9 inch lattice - top pie

Combine sugar, flour, and 1/4 teaspoon salt; stir in juice. Cook and stir over medium heat until thick; cook 1 minute longer. Add cherries, butter, extract, and 10 drops red food coloring. Let stand; make pastry. Line 9 inch pie plate with pastry; fill. Top with lattice crust. Flute edges. Bake in very hot oven (450 degrees) for 10 minutes. Reduce heat to 350 degrees and bake about 45 minutes more.