Mom's Cherry Pie Filling

My Cherry Pie
(Patricia Nell Cook Clevenger)
9" 2-crust pie

• I Cup Sugar
• 3 1/2 Tbsp Cornstarch
• 1/8 Tsp Salt
• 1 1/2 Cup Liquid (water and cherry juice)
• 4-5 Drops red food color

Cook over medium heat until thickened.

Stir in:

• 1/4 Tsp Almond Extract
• 2 Tbsp Salted Butter
• 1 Can Pitted Tart Cherries (1 lb. / 2 cans if more fruit desired)

Pour into unbaked crust. Cover with top crust or lattice. Bake at 425 degrees for 20 minutes with foil on edges, then 15 minutes without foil to brown.