—–PHILLY.INQUIRER—– 1 cup SUGAR
1/4 teaspoon ALMOND EXTRACT
2 tablespoons OR 3 CORNSTARCH
4 DROPS RED FOOD COLORING
1/8 teaspoon SALT
RED TART CHERRIES — PITTED THAWED 1 cup JUICE DRAINED FROM
CHERRIES DRAINED — JUICE SAVED 1 tablespoon BUTTER
1 TWO 9″ PIE CRUSTS
5 cups FROZEN UNSWEATENED
PREHEAT OVEN TO 425 DEGREES.IF CHERRIES ARE EXTREMELY WELL DEFROSTED AND DRAINED,USE TWO TABLESPOONS CORNSTARCH;IF THE STILL HAVE A HIGH MOISTU CONTENT USE THREE TABLESPOONS CORNSTARCH.IN A MEDIUM SAUCE PAN COMBINE SUGAR,CORNSTARCH AND SALT UNTIL WELL MIXED AND LUMP FREE.ADD CHERRY JUICE GRADUALLY,STIRRING UNTIL SMOOTH.COOK OVER MEDIUM HEAT AND STIR UNTIL THICK AND CLEAR.STIR IN BUTTER,ALMOND EXTRACT,AND RED FOOD COLOR.COOL TEN MINUTES.GENTLY TOSS IN CHERRIES TO COAT.SPOON INTO UNBAKED PIE SHELL.ADD VENTED TOP PASTRY OR LATICE STRIPS.FLUTE EDGES AND COVER FLUTED EDGES WITH FOIL STRIPS.BAKED FOR THIRY MINUTES.REMOVE FOIL.RETURN TO OVEN FOR 10 MORE MINUTES.CHECK FILLING TO MAKE SURE IT IS SIMMERING.REMOVE FROM OVEN.COOL O RACK.MAKES ONE 9″ PIE.