FILLING:

2 (16 oz.) cans pitted red tart cherries
1 c. reserved cherry liquid
1 1/2 c. sugar, divided
1/3 c. cornstarch
1/8 tsp. salt
1 tbsp. butter
1/4 tsp. almond extract
3-4 drops red food color

CRUST AND GLAZE:

Pastry for 9" double crust pie
Milk
Sugar

1. For Filling: Drain cherries in large strainer over bowl, reserving 1 cup liquid. Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 cup cherry liquid. Cook and stir on medium heat 3-4 minutes or until mixture thickens. Remove from heat. Stir in cherries, remaining 3/4 cup sugar, butter, almond extract and food color. Refrigerate 1 hour.

2. For Crust: Heat oven to 400 degrees. prepare cut and press crust into 9 inch pie plate. Spoon in filling. Cover pie with top crust. Cut slits in top crust to allow steam to escape.

3. For Glaze: Brush with milk. Sprinkle with sugar. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Bake for 40-45 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.