Chambers’ Cherry Pie

• 1 can cherries in water (NOT pie filling!)
• 1 Cup sugar
• 3 Tablespoons cornstarch
• pastry for double crust pie

Sift cornstarch and sugar together into large saucepot.  Pour in just enough cherry juice/water from can to make a paste.  Gradually add rest of juice in can.  Cook the syrup over high heat until mixture is dark, but clear.  Add cherries and cook until they change color (they lighten as they cook).  Add a drop of red food coloring if you like darker red cherry pies.  Pour cherry filling into unbaked crust, and top with remaining crust.  Bake 10-15 minutes at 425 degrees F.

Diane Chambers Foshee