Two 16 ounce cans pitted tart red cherries (water pack)
1 1/2 cups sugar
1/3 cup cornstarch
Dash salt
1 tablespoon butter or margarine
3 or 4 drops red food colouring (optional)
Pastry for double crust pie
Milk and sugar

Preparation Instructions:

1. Drain cherries; reserve 1 cup liquid.

2. In a medium saucepan combine 3/4 cup of the sugar, the cornstarch, and salt; stir in reserved cherry liquid.

3. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more.

4. Remove from heat. Stir in remaining 3/4 cup sugar, the cherries, butter and almond extract. If desired, stir in food colouring. Let stand while preparing pastry.

5. 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.

6. 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 sugar, if desired. To prevent over browning, cover edge of pie with foil. Bake in 375 degree oven for 25 minutes. Remove foil; bake for 25 to 30 minutes more or till crust is golden. Cool pie on rack before serving.