Cherry Pie

By Beth Anderson on December 22, 2016 at 11:34am

Cooking with Mary 12/14/16

2- 14.5 ounce cans red tart pitted cherries
1 cup sugar
3 TBSP corn starch1 TBSP butter
1 or 2 drops red food coloring if desired

Drain cherries, reserving one cup of the liquid. Mix sugar and cornstarch in a small, heavy saucepan. Gradually add reserved juice and stir until smooth. Cook over medium heat, stirring constantly until mixture bubbles. Then cook one minute longer until thick and clear. Stir in butter, cherries and food coloring. Pour into prepared crust (lattice top or 2 crusts, one on top and vented). Bake at 425 degrees for ten minutes. Reduce heat and bake for 30 to 35 minutes or until golden brown.