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1 1/2 c. sugar
4 Tbsp. cornstarch
3/4 c. cherry juice
3 c. canned pitted tart
cherries (water packed)
1 Tbsp. butter or margarine
1/4 tsp. red food coloring
pastry for 2 crust (9-inch)

Combine 3/4 cup of sugar with cornstarch. Stir in
cherry juice. Cook over medium heat, stirring occasionally
until mixture thickens and boils. Cook 1 minute longer. Add
remaining 3/4 cup sugar, cherries, butter and food coloring.
Let stand while preparing pastry. Line 9-inch pie plate with
pastry; fill with pie mixture. Adjust top crust, cutting slits
for escape of steam. Bake in hot oven at 400 degrees for 55 minutes
or until top is browned.

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