Cherry Almond Pie

2 cans (14 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 tablespoons butter or margarine
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 teaspoon red food coloring, optional
Pastry for double-crust pie ((9 inches)
1 egg yolk, beaten
Additional sugar

Drain cherries, reserving 1 cup juice. In a saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter, extracts and food coloring if desired. Fold in cherries. Cool slightly.

Line a 9-in. pie plate with bottom crust; trim pastry to 1 in. beyond edge of plate. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar.

Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack. Makes 6-8 servings.