1 9-inch Pie
2 (16 ounce) cans pitted tart red cherries, water pack
1 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon almond extract
6 drops red food coloring
Preheat oven to 350 degrees F.
Drain cherries, reserving 1 cup of liquid. In a large saucepan, combine reserved cherry liquid, sugar and cornstarch.
Cook over medium heat until thickened and bubble, stirring constantly. Cook and stir 2 minutes longer. Stir in drained cherries, almond extract, allspice, nutmeg, butter and food coloring. Cool.
Pour cherry mixture into pastry lined pie plate. Top with lattice crust. Seal and flute edges.
Bake for 45 to 50 minutes or until pie is golden brown.