Drain cherries. Measure ⅓ c. liquid into mixing bowl. Add tapioca, salt, almond extract, lemon juice and food color, then cherries and 1 c. sugar. Mix and let stand while making pastry.
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. Adjust latticed top; flute edges. (To keep high rim from browning faster than criss-cross strips, circle pie with a stand-up foil collar. Fold foil over rim and leave on during entire baking.)
Bake in hot oven (425°F.)40 to 45 minutes. Serve warm.