3 1/3 C. Sour cherries (fresh or canned)
1 C. Sugar
1/4 C. & 1 T. cornstarch
1 1/3 C. water or juice from cherries
1 T. & 1 t. lemon juice
Combine sugar and cornstarch on a large saucepan with water or juice from cherries. Stir mixture and cook over medium heat until the mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in cherries. Cool completely and turn into unbaked pie crust. Cover with the top crust and seal edges well. Prick and decorate as desired. Brush lightly with milk, avoiding crimped edges, and sprinkle lightly with coarse sugar.
Bake at 400*F for 20 Minutes, reducing heat to 350*F and bake for 30-40 more minutes until crust is golden brown.
-Taralee Cooper
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