1 c. sugar
1 c. cherry juice (drained off of canned cherries)
1/4 tsp. salt
2 c. red pie cherries
2 tbsp. flour
3-4 drops red food coloring
1 1/2 tbsp. cornstarch
2 tbsp. butter
1/4 tsp. cinnamon

Combine dry ingredients and mix well. Add cherry juice, drained from tart pie cherries. Cook until thickened; add drained cherries, food coloring and butter. Put in double crust (lattice top is good). Bake at 400 degrees for 30 minutes. Can sprinkle top with sugar before baking. Crust follows. Great with vanilla ice cream. This is a favorite recipe I found in an old hereford cookbook.