• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/2 cup juice from cherries
• 3 cups drained, canned, pitted tart red cherries
• 1 Tablespoon soft butter
• 4 drops almond extract
• Pastry for 9-inch lattice-top-pie
• Oven 450 degrees
• Combine sugar, flour, and 1/4 teaspoon salt; stir in juice. Cook and stir over medium heat till thick; cook 1 minute longer. Add cherries, butter, extract, and 10 drops red food coloring. Let stand; make pastry.

  Line 9-inch pie plate with pastry; fill. Top with lattice crust. Flute edges. Bake in very hot oven (450 degrees) 10 minutes. Reduce heat to 350 degrees and bake about 45 minutes more.

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