3 tbsp. CREAM Cornstarch 1 cup cherry juice 1 tbsp. butter or margarine 1 tbsp. lemon juice 3 cups pitted cherries, thoroughly drained Two 9-inch pie shell, unbaked
Preheat oven (375째F). Combine CREAM Cornstarch
and sugar. Gradually add cherry juice. Heat to boiling point over direct heat and then boil gently for 3 minutes, stirring constantly. Add butter, lemon juice and drained cherries. Mix thoroughly. Pour into pie shell. Bake for 20 minutes or until golden brown. Makes two 9-inch pies.