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Tart Cherry Pie
Yield:
8 servings 		Prep Time:
20 minutes 		Bake Time:
45 minutes
Pastry for 9-inch
2-crust pie 		 
1 cup sugar
3 tablespoons Argo® or Kingsford’s®
Corn Starch
2 cans
(14.5 oz each) 		tart cherries
3 to 4 drops Durkee® Red Food Color

Preheat oven to 425°F.

Roll half of pastry into 12-inch circle; use to line 9-inch pie plate.

Drain cherries, reserving 1/3 cup juice. Combine sugar, corn starch, food coloring and reserved cherry juice in a large bowl. Add cherries; toss to coat. Spoon into pie crust.

Roll remaining pastry into 12-inch circle. Cut into about 10 (1/2-inch wide) strips with pastry wheel. Place 5 strips across filling. Weave lattice top with remaining pastry strips by folding back alternate strips as each cross strip is added.

Bake 45 to 50 minutes or until juices that bubble up in center are clear and shiny. If edge begins to overbrown, cover with strips of foil. Remove to wire rack. Serve warm or cool completely.
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