Almond Cherry Pie

• 2 cans (14 ounces each) pitted tart cherries
• 1 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon red food coloring, optional
• Pastry for double-crust pie (9 inches)
• 1 egg yolk, lightly beaten
• Additional sugar

1. Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, extracts and food coloring if desired. Fold in cherries. Cool slightly.
2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar.
3. Cover edges loosely with foil. Bake at 425u0b0 for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.

cherries, sugar, cornstarch, salt, butter, almond, vanilla, red food coloring, pastry, egg yolk, sugar

Taken from www.tasteofhome.com/recipes/almond-cherry-pie/ (may not work)