1 #2 can pie cherries, drain and save juice
2 pkg. frozen strawberries, thaw and save juice
1 c. sugar
1/4 tsp. salt
2 tbsp. quick cooking tapioca
2 tbsp. cornstarch
1 tsp. lemon juice

Combine sugar, salt, tapioca, and cornstarch; stir well in saucepan. Blend in fruit juices. Cook until thick and clear, stirring constantly (5 to 8 minutes). Remove from heat and stir in drained fruit and lemon juice. Pour into 9 inch pie shell. Bake at 425 degrees for 25 to 30 minutes.