CRUST:

Pastry for 9" double crust pie
4 drops almond extract

FILLING:

5 or more c. frozen dry pack pitted red tart cherries
1 c. reserved cherry juice
1 c. sugar
2 tbsp. + 1 1/2 tsp. cornstarch
1/8 tsp. salt
1 tbsp. butter
1/8 tsp. almond extract
4 drops red food coloring

1. For Crust: Prepare crust adding 4 drops almond extract to water. Press bottom crust into 9 inch pie plate leaving overhang. Do not bake. Heat oven to 425 degrees.

2. For Filling: Thaw and drain in large stainer over bowl, enough cherries to yield 4 cups fruit and 1 cup of juice. Combine sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 cup cherry juice gradually, until smooth. Cook and stir until thickened and clear. Stir in butter, 1/8 teaspoon almond extract and food color. Cool. Stir in cherries. Spoon into unbaked pie crust.

3. Cover pie with women lattice top. Flute high. Cover edge with foil to prevent overbrowning. Bake at 425 degrees for 30 minutes. Remove foil. Return to oven for 10 minutes. Cool until barely warm or to room temperature before serving.