Drain Cherries, reserving 1 c. juice;
set cherries aside.

Combine 3/4 c. sugar, cornstarch,
and cinnamon in a medium saucepan;
stir mixture to remove lumps.
Stir cherry juice into sugar mixture.
Cook over medium heat, stirring constantly,
until smooth and thickened.
Remove from heat;
stir in cherries, 1/2 c. sugar,
butter, and almond extract.
Stir in food coloring, if desired.

Line a 9" pieplate with half of pastry.
Pour cherry mixture into the pastry shell.

Cover with top crust.
Trim edges of pastry;
seal and crimp edges.
Cut slits in top of crust for steam to escape.
Bake at 425° for 45-55 min.
or until golden.
Yield: one 9" pie.