3/4 c. juice from cherries
2 c. sugar
2 tbsp. cornstarch
2 cans pitted tart cherries
20 drops red food coloring
4 to 6 drops almond extract
Pastry for double crust pie
2 tbsp. butter

Combine first 6 ingredients. Let stand 20 minutes. Make the crust at this time. Line 9-inch pie plate with pastry, add filling and dot top with butter. Add top crust, cutting slits in top to let steam escape and trim edge of pie and flute before cutting slit in top. Sprinkle top of pie with sugar. Bake at 400 degrees for 50 to 60 minutes.