Instructions: Preheat oven to 425. Make pie shell, using your favorite recipe. Com- bine sugar, flour and salt; stir into cherry liquid in saucepan. Bring to boiling, stirring. Reduce heat and simmer 5 min; mixture will be thickened Add almond extract and food coloring. Add cherries; refrigerate. Roll half of pastry on lightly floured surface, fit into 9" pie pan. Pour cooled cherry filliing into pie shell; dot with butter.

Roll the other half of pastry to fit over top, with an overhang of 1". Make several cuts edges and flute. Lightly brush top with egg yolk beaten with 1 T water. Bake 35-40 min un- til golden. Serve slightly warm.

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