1 (8-inch) pie shell, baked
1 (1 lb.) can pitted sour cherries, drained
1 1/4 c. cherry juice and water
1 c. honey
3 tbsp. cornstarch
1/2 tsp. salt
1/4 c. cold water
1 tbsp. butter

In a saucepan combine cherry juice, water, and honey; heat until bubbling. Blend cornstarch, salt, and 1/4 cup cold water to a smooth paste; add to the hot liquid. Continue to stir and cook until the mixture is clear and very thick. Remove from heat and add butter.

Carefully fold in cherries. Allow to cool before pouring into baked pie shell. Refrigerate at least 2 hours before serving. Top with honey-sweetened whipped cream.

HONEY TOPPING:

1/3 c. honey
Dash of salt
1 egg white
1/4 tsp. vanilla

Combine all ingredients. Beat with electric mixer until soft peaks form. Makes 1 1/4 cups.