Red Cherry Pie

Yield: 4 Servings. Drain cherries, reserving 1 c. juice; set cherries aside. Combine 3/4 c. sugar, cornstarch, and cinnamon in medium saucepan; stir mixture to remove lumps. Stir cherry juice into sugar mixture. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in cherries, 1/2 c. sugar, butter, and almond extract. Stir in food coloring. Line 9" pieplate with half of pastry. Pour cherry mixture into pastry shell. Cover with top crust. Trim edges of pastry; seal and crimp edges. Cut slits in top of crust for steam to escape. Bake at 425F for 45-55 min. or until golden. one 9" pie.