Pre-heat oven to 425°F.
Place one of the pie crusts in a baking dish.
Drain cherries, reserving 1 cup liquid.
In a medium sauce pan, mix sugar and cornstarch until thoroughly combined.
Gradually stir in reserved liquid until smooth.
Heat over medium heat, stirring constantly until mixture bubbles.
Cook one more minute until thick and clear.
Remove from heat.
Stir in butter, cherries, almond extract and food coloring.
Pour into prepared pie crust.
Cover with vented or lattice top crust.
Bake for 10 minutes.
Reduce heat to 350°F and bake 35 more minutes until golden brown.
