Preheat oven to 425°F (220°C). Prepare the pastry and refrigerate.

Drain cherries, reserving 1 cup liquid. In a saucepan, combine sugar, flour, and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes until thickened.

Once thickened, add butter, almond extract, food coloring, and cherries. Cover and refrigerate.

On a lightly floured surface, roll out half of the pastry into an 11 inch circle and place into a 9-inch pie dish. Roll out the remaining pastry into another 11 inch circle and cut into eight 1/2 inch strips.

Pour the cooled cherry filling into the prepared pie dish. Arrange the pastry strips in a lattice pattern on top, then lightly brush with egg yolk.