16 oz. cans tart red cherries, pitted and water packed
dash of salt
drops almond extract
drops red food coloring
Pastry for double crust pie
Drain cherries; reserve 1 cup of liquid. In medium saucepan combine 3/4 cup of the sugar, cornstarch, and salt; stir in reserved cherry liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in remaining 3/4 cup sugar, the cherries, butter, almond extract and food coloring. Set aside. 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. Add cherry filling. Add pastry for top of crust. Trim top crust 1/2 inch beyond edge of pie plate. Fold extra pastry under bottomm crust; flute edge. Or make lattice top. If desired, brush top pastry with milk and sprinkle with sugar. Cover edge of pie with foil. Bake at 375F for 25 minutes. Remove foil; bake for 25 to 30 minutes more. Cool.