Cherry Almond Pie

1. 1

   Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add the cherries, sugar, butter and salt. In a small bowl, combine cornstarch and water until smooth; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the almond extract and food coloring if desired. Cool.

2. 2

   Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust. Trim, seal and flute edges. Bake at 375u00b0 for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

* Per serving · 4 servings · Values may vary.

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