3/4 to 1 c. sugar
Dash of salt
1/3 c. cherry juice
6 to 8 drops almond extract
1 recipe plain pastry
3 tbsp. enriched flour
1 tbsp. soft butter
1/4 tsp. red food coloring
2 c. drained, canned or frozen pitted tart red cherries

Combine the sugar, flour and salt. Stir in butter, then cherry juice, food coloring and extract. Add cherries and let stand while you make pastry. Line 9 inch pie pan with pastry. Fill with cherry mixture. Make a lattice top; flute edges. Cut a 2 1/2 inch strip of aluminum foil and fold it loosely around edge of pie. Bake in hot oven (425 degrees) for about 4 minutes, removing foil about 10 minutes before end of baking time.