Double crust 10-inch pie
3 cans tart pie cherries
3/4 c. sugar
1/2 tsp. salt (optional)
1/2 tsp. cinnamon
1 tbsp. lemon juice
3 tbsp. cornstarch
1/8 tsp. cloves
1 tbsp. butter
Dab of red food coloring

Drain juice from cherries.

Mix all the ingredients carefully. Add to pie shell and cover. Make slits in the pie for steam. Bake at 400 degrees for 35-40 minutes.