SOUR CHERRY PIE!!!

Sour Cherry Pie
2 (16-oz.) can pitted red tart cherries
1 cup reserved cherry liquid
1 1/2 cup sugar, divided
1/3 cup cornstarch
1/8 tsp. salt
1 Tbs. butter
1/4 tsp. almond extract
3-4 drops red food coloring
crust for 9" double pie crust (click HERE for the perfect pie crust recipe)
milk
sugar
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1-) For filling: Drain cherries in large strainer over bowl, reserving 1 cup liquid. Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 cup cherry liquid. Cook and stir on medium heat 3-4 minutes or until mixture thickens. Remove from heat. Stir in cherries, remaining 3/4 cup sugar, butter, almond extract and food color. Refrigerate for 1 hour.
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2-) For crust: eat oven to 400 degrees. Prepare, cut, and press crust into 9-inch pie plate. Spoon in filling. Cover pie with top crust. Cut slits in top crust to allow steam to escape.
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3-) For glaze: Brush with milk. Sprinkle with sugar. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Bake for 40-45 minutes or until filling in center is bubbly and crust is golden brown. You will have to cover edges of crust for some time to prevent from burning.
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4-) Cool until barely warm or to room temperature before serving, otherwise it will be runny.