Ingredients
4 cups pitted canned or frozen tart red cherries3/4 cup sugar1 tablespoon butterPinch salt1/4 cup cornstarch1/3 cup cold water1/4 teaspoon almond extract1/4 teaspoon red food coloring, optionalPastry for double-crust pie (9 inches)
Preparation
Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool.
Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375° for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
