PASTRY:

2 c. plain flour
Pinch of salt
1/2 c. butter
Cold water

FILLING:

1 c. sugar
2 tbsp. cornstarch
1/2 tsp. cinnamon
2 tbsp. lemon juice
2 cans sour cherries, pitted

SPONGE BATTER:

2 tbsp. sugar
2 eggs, separated
2 tbsp. flour
Pinch of salt
2 tbsp. water
1/2 tsp. vanilla

1. For the pastry, sift together the flour and salt into a mixing bowl. Rub in the butter with your fingertips until mixture is like fine bread crumbs. Add enough cold water to make a stiff dough. Roll out to a thickness of 1/8" and line the bottom of 2 (9") pie tins. Bake in a 450 degree oven for 15 minutes.

2. To make the filling, blend the sugar, cornstarch, cinnamon and lemon juice with liquid from the cherries in a saucepan. Cook until thick. Add cherries and boil for 1 minute. Pour into hot pastry shells.

3. For the sponge batter, beat the sugar and egg yolks together until light yellow colored. Sift the flour and salt and mix alternately with the stiffly beaten egg whites and water. Add vanilla.

4. Pour the batter over the cherry mixture in the pie shells and bake in a 375 degree oven for about 15 minutes. Serves 8.