Linda'S Cherry Pie - cooking recipe

Ingredients

pastry for 2-crust pie
1 1/4 c. sugar, divided
5 Tbsp. cornstarch
1/4 tsp. cinnamon
2 (16 oz.) cans tart cherries (pitted)
1 Tbsp. butter

Preparation

In small saucepan, combine 3/4 cup of the sugar, cornstarch and cinnamon until well blended.
Drain cherries; reserve 1 cup of juice.
Stir cherry juice into sugar mixture.
Cook over low heat, stirring frequently until mixture thickens.
Add remaining 1/2 cup of sugar.
Stir in cherries.
Line a 9-inch pie pan with pastry. Add pie filling.
Dot with butter.
Add top crust (or a lattice); cut slits in top.
Bake at 425\u00b0 for 45 to 55 minutes or until golden.