Delicious Cherry Pie
Instructions:
- Ordinarily the cherries would be the ones canned the previous summer but this recipe has been changed to the more readily available “store bought†ones.
- 2 -16 ounce cans pitted tart cherries, undrained
- 1 cup sugar
- 3 tablespoons of cornstarch
- 2 tablespoons of butter
- 1/8 teaspoon of red food coloring
- 2 -9 inch prepared pie crusts
- Drain cherries, reserving 1/2 cup of the juice. Combine sugar and cornstarch in a large saucepan, stir in reserved cherry juice.
- Cook over medium heat, stirring constantly, until mixture comes to a boil 1 minute, stirring constantly.
- Remove from heat, and stir in cherries, butter and food coloring if desired, cool.
- Pour into prepared 9 in crust. Cut remaining crust into 1/2†strips.
- Arrange in lattice design over cherries even with edges. Roll bottom crust over edges and press with fork or fingers.
- Bake at 375 for 30 to 35 minutes.