2 (1lb.) cans pitted tart red cherries (water pack)
2½tblsp. quick-cooking tapioca
¼tsp. almond extract
1tsp. lemon juice
4drops red food color
1tblsp. butter or regular margarine
Drain cherries. Measure ⅓ c. liquid into mixing bowl. Add tapioca, salt, almond extract, lemon juice and food color, then cherries and 1c. sugar. Mix and let stand a few minutes.
Fit pastry into bottom of 9" pie pan. Trim ½" beyond outer rim of pan. Fill with cherry mixture. Dot with butter. Sprinkle with remaining sugar. Moisten rim with water.
To make crisscross top interlace 14 strips, pressing ends against moistened rim and folding lower crust up over them. Moisten rim again and circle it with remaining 4 strips. Press down firmly. Sprinkle top with sugar.
To keep high rim from browning faster than crisscross strips, circle pie with a stand-up foil collar. Fold foil over rim and leave on during entire baking.
Bake in hot oven (425°) 40 to 45 minutes. Serve warm.