Pastry for 2 crust pie
1c. sugar
3Tbsp. cornstarch
1/8tsp. salt
1 can (16oz.) cherries, drained;
Reserve 1/2c. cherry juice
1/4tsp. red food coloring
1Tbsp. butter or margarine
1/4tsp. almond extract
Line 8 inch pie pan with bottom pastry; trim overhang to 1/2
inch.
Combine sugar, cornstarch, and salt in a 2 quart saucepan. Add
cherries, reserved juice and food coloring; cook over moderate
heat until thick, stirring constantly. Remove from heat. Add
butter and almond extract. Let stand until cool. Roll out
dough for top crust; cut into strips with knife or pastry
wheel; set aside.
Preheat oven to 425*. Pour filling into pie shell. Weave
lattice pattern over filling. Seal and flute edges. Bake 10
minutes. Reduce oven temperature to 350*. Bake 35 minutes or
until golden brown and juices begin to bubble. Cool in pan on
wire rack
