Cherry Pie

For 8-inch pie:
1/2 cup cherry juice
3/4 cup sugar
4 tablespoons enriched flour or 2 1/2 tablespoons cornstarch
Dash salt
2 tablespoons butter or margarine
Few drops red food coloring
2 cups canned, pitted sour cherries* * drained
1/2 teaspoon almond extract may be added
1 recipe Plain Pastry

Combine juice, 1/2 cup sugar. flour or cornstarch, and salt; cook until thick; add butter, remaining sugar, red food coloring if you like redder color. Pour over cherries in 8-inch pastry-lined pie pan. Make lattice top crust. Bake in hot oven (400° F.) 45 minutes to 1 hour.
*If canned cherries are packed in syrup, sweeten to taste.
*For fresh cherries: Combine 3 cups pitted sour cherries, 1 to 1 1/2 cups sugar, 1/4 cup enriched flour, and dash salt. Put in 8-inch pastry-lined pie pan. Dot with 2 table-spoons butter or margarine.

For 9-inch pie:
3/4 cup cherry juice
1 cup sugar
6 tablespoons enrich flour or 3 1/3 tablespoons cornstarch
Dash salt
3 tablespoons butter or margarine
Few drops red food coloring
3 cups canned, pitted sour cherries, drained
1 recipe Plain Pastry

Follow the method used for the 8-inch Cherry Pie above.