2 (1 lb.) cans tart red cherries
3/4 c. sugar
3 tbsp. cornstarch
1/2 tsp. grated lemon peel (opt.)
2 tbsp. lemon juice
Few drops red food coloring
1 (9") unbaked pastry shell Drain cherries, reserving 1 1/4 cups liquid. Combine sugar, cornstarch and add reserved juice and cook until thick, stirring constantly. Add cherries, lemon peel, lemon juice and food coloring. Pour into pastry shell. TOPPING: 1/2 c. flour
1/2 c. sugar
1/2 tsp. cinnamon
1/3 c. butter Combine dry ingredients for topping and cut in butter until crumbly. Sprinkle over cherries. Bake at 400 degrees for 30 minutes. | 
