Cherry Pie With Honey Glaze

Methods/steps

for filling, thaw and drain in large strainer over bowl, enough cherries to yield about 4 cups fruit and 2 cups juice.
combine reserved juice, sugars, cornstarch, almond extract and food color in large saucepan. cook and stir on medium heat until mixture comes to a boil. boil 1 minute. add cherries. return to boiling. boil 1 minute. cool to room temperature. refrigerate until cold.
for crust, prepare (see classic crisco crust recipe) and press bottom crust into 9-inch pie plate. brush with some of the egg white. spoon in filling. heat oven to 425°F.
cover pie with top crust. cut slits in top crust to allow steam to escape. brush top crust with remaining egg white. bake at 425°F for 10 minutes. reduce oven temperature to 375°F. cover edge with foil to prevent overbrowning. return to oven for 30 minutes.
for glaze, brush top with honey. cool to room temperature before serving.