Best Cherry Pie

Preheat oven to 375°F (190°C).

In a medium saucepan, combine 1 cup sugar and ⅓ cup flour, stirring until blended. Add the drained cherries and reserved juice, mixing well.

Cook the cherry mixture over medium heat, stirring constantly, until the filling thickens and begins to bubble, approximately 10 minutes.

Remove from heat and stir in 1 tablespoon margarine or butter. If using, add ¼ teaspoon red food coloring and ¼ teaspoon almond extract, stirring to combine.

Place the bottom pastry crust into a 9-inch pie dish. Pour the cooled cherry filling into the crust.

Top with the second pastry crust, pressing the edges together and crimping with a fork to seal. Cut several small slits in the top crust to allow steam to escape.

Bake at 375°F for 35-45 minutes, until the crust is golden brown.

Allow the pie to cool on a wire rack before slicing and serving.