3/4 c. sugar
3 tbsp. regular flour
1/8 tsp. salt
1/4 c. cherry juice
few drops red food coloring
2 (1 lb.) cans (3 1/2 c.) drained red sour pitted cherries
1 tbsp. butter
1/2 tsp. almond extract (if desired)

Blend sugar, flour and salt in a medium saucepan. Blend in cherry juice and red food coloring. Add cherries; cook and stir over medium heat until mixture has boiled 1 minute. Remove from heat; stir in butter and almond extract. Set aside to cool while you mix pie crust.

Pour into pastry lined 9-inch pie plate. Cover with top crust, seal and flute edge. Cut slits for escape of steam.

Bake at 400°F for 30 minutes until desired brownness.

Serves 8.