Red Cherry Pie

• 2 (16 ounce) cans pitted tart cherries
• 3/4 cup sugar
• 1/4 teaspoon cinnamon
• 5 tablespoons cornstarch
• 1/2 cup sugar
• 1 tablespoon butter
• 1/2 teaspoon almond extract
• 5 drops red food coloring
• 2 9-inch deep dish pie crusts (homemade or frozen)

1. Drain Cherries, reserving 1 cup juice; set cherries aside.
2. Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps.
3. Stir cherry juice into sugar mixture.
4. Cook over medium heat, stirring constantly, until smooth and thickened.
5. Remove from heat; stir in cherries, 1/2 cup sugar, butter, and almond extract.
6. Stir in food coloring, if desired.
7. Line a 9" pieplate with half of pastry.
8. Pour cherry mixture into the pastry shell.
9. Cover with top crust.
10. Trim edges of pastry; seal and crimp edges.
11. Cut slits in top of crust for steam to escape.
12. Bake at 425u0b0 for 45-55 minutes or until golden.
13. Yield: one 9" pie.

tart cherries, sugar, cinnamon, cornstarch, sugar, butter, almond extract, drops red food coloring, dish pie crusts

Taken from www.food.com/recipe/red-cherry-pie-91851 (may not work)