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- 1 c sugar
- ¼ c flour
- ½ c juice from cherries
- 3 c drained, canned, pitted, tart red cherries
- 1 T soft butter
- 4 drops almond extract
- Pastry for 9 inch lattice-top-pie
- Combine sugar, flour and ¼ tsp. salt; stir in juice.
- Cook and stir over medium heat till thick; cook 1 minute longer.
- Add cherries, butter extract and 10 drops of red food coloring.
- Let the mix stand.
- Line a 9 inch pie plate with pastry; add filling.
- Top with lattice crust.
- Flute edges.
- Bake at 450 for 10 minutes, reduce heat and bake 350 for 45 minutes more.
