Red Cherry Pie

• 2 (16 ounce) canspitted tart cherries
• 34 cup sugar
• 14 cup cornstarch, plus
• 1 tablespoon cornstarch
• 14 teaspoon ground cinnamon
• 12 teaspoon almond extract
• 5 drops red food coloring (optional)
• 1 (9 inch) double crust pie crusts

1. Drain cherries, reserving 1cup juice; set cherries aside.
2. Combine 3/4c 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, till smooth and thickened.
5. Remove from heat; stir in cherries, 1/2c sugar, butter and almond extract.
6. Stir in food coloring.
7. Line a 9" pie plate 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 425 degrees for 45 to 55 minute or till golden.

cherries, sugar, cornstarch, cornstarch, ground cinnamon, almond, drops red food coloring, crust pie crusts

Taken from www.food.com/recipe/red-cherry-pie-518870 (may not work)