Two-Crust Cherry Pie - cooking recipe

Ingredients

1 1/2 c. sugar
4 Tbsp. cornstarch
3/4 c. juice from cherries
3 c. canned pitted tart red cherries (water pack)
1 Tbsp. butter
1/4 tsp. red food coloring
pastry for 2 crust (9-inch) pie

Preparation

Combine 3/4 cup sugar with cornstarch.
Stir in cherry juice. Cook over medium heat, stirring occasionally, until mixture thickens and bubbles.
Cool 1 minute longer.
Add remaining sugar, cherries, butter and food coloring.
(Mixture will be very thick.) Let stand while preparing pastry.
Line 9-inch pie plate with pastry; fill.
Adjust top crust, cutting slits for escape of steam; seal.
Bake at 400\u00b0 for 55 minutes.