Cherry Crumb Pie - cooking recipe

Ingredients

pastry for two-crust pie
4 c. cherries, drained (use two 1-lb. 3 oz. cans)
2 c. cherry juice and water
2 c. sugar, divided
4 Tbsp. quick-cooking tapioca
1 1/2 tsp. salt, divided
1/2 tsp. almond extract
1 Tbsp. butter or margarine, melted
4 drops red food coloring
1 1/2 c. sifted all-purpose flour
1/2 c. butter or margarine

Preparation

Line two 9-inch pie plates with pastry; make high fluted edges.
Combine cherries, juice and water, 1 1/2 cups sugar, tapioca, 1/2 teaspoon salt, almond flavoring, butter or margarine and food coloring.
Divide evenly into the two pie shells.