1 1/4 c. sugar
4 tbsp. cornstarch
3 c. canned pitted tart red cherries
3/4 c. juice from cherries
1 tbsp. butter
1/4 tsp. red food coloring (optional)
Pastry for 2 crust pie

Line 10 inch pie plate with pastry. Roll remaining pastry and make lattice strips. Combine sugar with cornstarch. Stir in cherry juice. Cook over medium heat, stirring occasionally until mixture thickens; cook 1 minute longer. Add cherries, butter and food coloring.

Fill pastry lined pie plate top with lattice strips. Bake 50 minutes. Preheat oven to 400 degrees.