2 (16 oz.) cans tart red cherries in water 1/4 tsp. salt 1 1/4 c. sugar 1/4 tsp. almond extract 1 1/4 c. sugar 8 drops red food coloring 2 1/2 Tablespoons quick cooking tapioca Pastry for 2 crust (9") Pie 1 tsp. lemon juice 1 Tablespoon butter or margarine
Drain cherries, reserve 1/3 c. juice. Combine 1 c. of the sugar, tapioca, lemon juice, salt, almond extract, food coloring, cherries and reserved 1/3 c. juice in bowl; mix well. Let stand while preparing pastry. Prepare Pastry and devide pastry almost in half. Roll out larger half on floured surface to 13" circle. Line 9" pie plate with pastry. Trim edge to 1" beyond rim of pie plate. Poor cherry mixture into pastry lined pie plate. Dot with butter. Sprinkle with remaining 1/4 c. sugar. Roll out remaining pastry. Cut into 5/8" wide strips. Place half of the strips over filling, about 1" apart. Repeat with remaining strips, placing them in the opposite direction, forming a diamond or square pattern. Trim strips even with pie edge. Turn bottom crust up over ends of strips. Press firmly to seal edge. Flute edge. Cover loosely with foil. Bake in 400° oven 50 minutes, or until filling is bubbly. Cool on rack. Makes 6 to 8 servings
