2 (16 oz.) cans pitted tart cherries
3/4 c. sugar
1/2 c. sugar
1/4 c. cornstarch
1/4 tsp. ground cinnamon
Pinch of salt
2 tbsp. butter
1/2 tsp. almond extract
5 drops red food coloring
Pastry for double crust 9" pie

Drain cherries, reserving 1 cup juice. Mix lightly 1/2 cup sugar with cherries and set aside. Combine 3/4 cup sugar, cornstarch, cinnamon and salt in a medium saucepan. Stirring mixture to dissolve lumps, gradually add cherry juice. Cook over medium heat, stirring constantly until smooth and thickened. Remove from heat and stir in cherries, butter and almond extract; stir in food coloring if desired.

Line a pie plate with half the pastry. Pour cherry mixture in the pastry shell. Cover with top crust. Trim edges of pastry; seal and crimp. Cut slits in top of crust. Bake at 400 degrees for 30-45 minutes or until golden.