3/4 c. juice from cherries
1 c. sugar
2 tbsp. quick-cooking tapioca
3 c. canned pitted tart red cherries (water pack)
10 drops red food coloring
3 to 4 drops almond extract
pastry for 9-inch lattice-top pie
1 tbsp. butter

Combine first 6 ingredients and dash of salt; let stand 20 minutes. Line 9-inch pie plate with pastry. Fill with cherry mixture. Dot with butter. Adjust lattice crust. Crimp edge high.

Bake in hot oven (400°F) for 50 to 55 minutes.