2 (16 oz.) cans tart, red pitted cherries
1 c. sugar
3 tbsp. cornstarch
2 tbsp. butter
1 tbsp. lemon juice
1/8 tsp. red food coloring (optional)
Pastry for double-crust 9 inch pie

Drain cherries, reserving 1/2 cup juice. Set both aside. Combine sugar and cornstarch in a large saucepan; stir in reserved cherry juice. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute, stirring constantly. Remove from heat and stir in cherries, butter, lemon juice, and if desired, food coloring; cool. Roll half of pastry to 1/8 inch thickness on a lightly floured surface. Place in a 9 inch pie plate; trim off excess pastry along edges. Pour cherry mixture into pastry shell.

Roll remaining pastry to 1/8 inch thickness; cut into 1/2 inch strips. Arrange in lattice design over cherries; trim strips even with edges. Make shaped cutouts with remaining pastry. Moisten edge of pie crust with water, and gently press cutouts around edges. Bake at 375 degrees for 30 to 35 minutes. Yield: one 9 inch pie.