2 cans (16 oz.) pitted sour cherries, reserving 1/2 c. juice
1 c. sugar
3 tbsp. cornstarch
1/8 tsp. cinnamon
Pinch salt
1 tbsp. lemon juice
1/4 tsp. vanilla
1 pkg. refrigerated pie crusts

Drain 2 cans cherries, reserving 1/2 c. juice. Combine sugar, cornstarch, cinnamon, and salt in medium saucepan. Stir in reserved cherry juice and lemon juice.

Bring to boil over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in cherries and vanilla extract. Cool completely.

Preheat oven to 425 degrees. Prepare your favorite pastry for a double crust pie or use 1 package refrigerated pie crusts. Roll half the pastry on lightly floured surface into a 12-inch circle.

Line a 9-inch pie plate with pastry. Spoon in the filling. Roll remaining pastry into an 11-inch circle and cut vents with a small sharp knife. Place pastry over filling; trim edges, leaving 1 inch overhang. Pinch edges together. Fold overhang up over edge and flute.

Bake 15 minutes. Reduce heat to 375 degrees; bake 30 minutes more until crust is golden and filling bubbly. Cool on wire rack. Serve warm or at room temperature.