|Canned pitted tart red cherries||32 Ounce, water pack (Two 16 Ounce Cans)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Almond extract||4 Drop|
|Red food coloring||10 Drop|
|Pastry||1 (For Double-Crust Pie)|
Drain cherries, reserving 1 cup liquid.
In a medium saucepan combine 3/4 cup sugar, cornstarch, and salt; stir in reserved cherry liquid.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 1 minute more.
Remove from heat.
Stir in cherries, 3/4 cup sugar, butter, and almond extract.
If desired, stir in food coloring.
Let stand while preparing pastry.
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim to 1/2 inch beyond edge of pie plate.
Turn' cherry filling into pastry-lined pie plate.
Cut remaining pastry into 1/2-inch-wide strips.
Weave strips atop filling to make lattice crust; flute edge.
Brush top of pastry with some milk and sprinkle with a little sugar, if desired.
To prevent overbrowning, cover edge of pie with foil.
Bake at 375° for 25 minutes.
Remove foil; bake till crust is golden brown, 25 to 30 minutes more.
Cool pie on rack before serving.