Contributor: Enid Sanderson
1 #10 can cherries; drain and reserve 4 cups juice. Add 1 T almond extract and 1/4 tsp red food coloring.
5 1/3 cup sugar
1 1/2 cup Clear Jell
1 tsp salt
Combine dry ingredients and mix in mixer or with wire whip until well-blended. Combine juice with dry ingredients and stir until smooth only. Pour over drained cherries and fold in. If too thick add more juice or water. If too thin, take equal amounts of Clear Jell and sugar, stirring dry ingredients well. Then add to juice mixture before adding to cherries.
Pour into unbaked pie shell and cover with top crush. Brush melted margarine on top and sprinkle with sugar, then mark design on top crust for steam to escape.
Bake at 425 degrees for 45-55 minutes, if using foil pie tin. Cover the edge of crust with foil so it does burn, allowing the bottom crust to cook long enough. A regular pan takes 45 minutes at most. Makes approximately 4 large pies.
Leftover pie filling can be put back in can and covered. Refrigerate.