Cherry Pie

2 1/2 tablespoons quick-cooking tapioca

1/8 teaspoon salt

1 cup sugar

6 drops red food coloring

3 cups drained water-packed red sour cherries

1/2 cup cherry juice

1/4 teaspoon almond extract

Pastry for 9-inch two-crust pie

1 tablespoon butter

Combine all ingredients except pastry and butter. Let stand about 15 minutes. Pour into pie shell; dot filling with butter. Cut air vents in top crust and place over filling; press top and bottom crusts together on edge of pie pan. Crimp or flute. Bake pie at 425° F. for about 50 minutes.