Jenny's Cherry Pie - Kathleen Barlow
2-3 cans Canned Cherries (save 1 c of liquid)
1 c Sugar divided
1 T Butter
1 drop Red Food Coloring
1/2 c Cornstarch
1 capful Almond Extract
Combine 3/4 c sugar and cornstarch and mix in cherry liquid. Cook over medium heat until bubbly. Cook and stir 2 minutes. Take off heat and add 1/4 c sugar, butter, almond extract, and red food coloring. Add Cherries. Pour into unbaked crust and top with crust. Top crust with cinnamon and sugar. Bake @ 375 for 25 minutes with foil. Take off foil for last 20-25 minutes.
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