Preheat oven to 400°F.

Drain cherries.

Combine corn starch and sugar in a large bowl. Add corn syrup, lemon peel, salt, butter, almond extract and food coloring; stir until well blended. Carefully stir in cherries, coating completely but not breaking up cherries.

Assmble pie by placing one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute edges and cut slits in top crust.

Bake for 10 minutes; reduce heat to 350°F and bake 40 to 45 minutes longer or until lightly browned and filling is bubbly. Serve warm with vanilla ice cream, if desired.