Best Cherry Pie

• 1 1/2 cups sugar depending on how tart the cherries
• 1 dash salt
• 1/3 cup cherry juice
• 1/4 teaspoon red food coloring
• 8 drops almond extract I use about a teaspoon
• 29 ounces cherries pitted tart red, drained, reserving 1/3 cup cherry juice for recipe
• 3 flour heaping tablespoonfuls
• 1 tablespoon unsalted butter slivered
• 1 pastry recipe plain

1. Combine sugar, flour & salt.
2. Stir in butter, then cherry juice, food coloring and almond extract.
3. Add cherries and let stand while making pastry. (This helps the flavors absorb more readily).
4. Pour filling into pastry shell.
5. Cover cherry filling with a lattice crust.
6. Bake at 300u0b0 for about 1 1/2 hours until the juice starts bubbling up quite thick between the layers of the lattice crust.
7. If necessary tent pie with foil to prevent browning.
8. The pie isn't done until the juices get really thick. Otherwise, after it cools when you cut into the pie it will be runny.
9. Avoid placing the filling in the pie before you have the top crust ready to go. Otherwise the juices will cause the bottom crust to get soggy while baking.

sugar depending, salt, cherry juice, red food coloring, i, cherries, flour, butter, pastry

Taken from www.yummly.com/recipe/Best-Cherry-Pie-1491631 (may not work)