2 (16 oz.) cans pitted tart red cherries (water pack)
1 1/2 c. sugar
1/3 c. cornstarch
1 tbsp. butter
3-4 drops almond extract
Pastry for a lattice-top pie

Drain cherries, reserve 1 cup liquid. Combine 3/4 cup of the sugar, the cornstarch and dash salt; stir in reserved liquid. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in remaining 3/4 cup sugar, the cherries, butter and almond extract. If desired add 10 drops red food coloring.

Prepare pastry; fill. Adjust lattice top. Brush with a little milk and sprinkle with sugar, if desired. Cover edges with foil. Bake in 375 degree oven 25 minutes. Remove foil. Bake 25-30 minutes more.