1 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1 can (16 oz.) pitted tart red cherries, drained, reserving 1/2 c. juice
1/4 tsp. red food coloring
1 tbsp. butter
1/4 tsp. almond extract
Pastry for 2 crust pie

Sift together sugar, cornstarch and salt in medium saucepan. Gradually stir in cherries. Reserve juice and food coloring. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook 1 minute, stirring constantly. Remove pan from heat. Stir in butter and almond extract. Set aside until cool. Preheat oven to 425 degrees.

Pour cool filling into pastry shell. Put top crust and fit over pie. Seal and form decorative edges as desired. Cut a vent in top crust and bake for 10 minutes. Reduce heat to 350 degrees and bake for 30 to 35 minutes or until crust is golden brown and filling begins to bubble. Cool completely on wire rack.