2 (15 oz.) containers of pitted, red cherries
3/4 c. cherry juice
1/3 c. presifted, all-purpose flour
3 tbsp. cold cherry juice
3/4 c.sugar
2 tbsp. lemon juice
1 tbsp. butter
1/8 tsp. salt
2 to 3 drops red food coloring

Preheat oven to 400°F. Drain cherries and save juice. Heat 3/4 cup cherry juice in a saucepan. Then blend together flour and cold cherry juice. Slowly add flour mixture to the heated cherry juice and cook over medium heat until thickened, stirring constantly. Slowly add sugar and cook another 3 to 4 minutes; then remove from heat. Stir in lemon juice, butter, salt and red food coloring. Pour mixture over cherries and blend carefully but thoroughly. Allow to cool while making pastry. Line a 9-inch pie plate with the rolled pastry. Build up the edge as this makes a deep pie. Roll out pastry for top crust. Cut into strips for lattice top. Add cherry filling to the pastry lined pie plate. Arrange pastry strips on top, lattice fashion. Moisten and seal at edge and where strips cross.

Bake in 400°F oven for 15 minutes. Reduce temperature to 350°F and continue to bake another 25 to 30 minutes.