(Ordinarily the cherries would be the ones canned the previous summer but this recipe has been changed to the more readily available “store bought” ones.)

2 -16 ounce cans pitted tart cherries, undrained
1 cup sugar
3 tablespoons of cornstarch
2 tablespoons of butter
1/8 teaspoon of red food coloring
2 -9 inch prepared pie crusts

Drain cherries, reserving 1/2 cup of the juice.
Combine sugar and cornstarch in a large saucepan, stir in reserved cherry juice.
Cook over medium heat, stirring constantly, until mixture comes to a boil 1 minute, stirring constantly.
Remove from heat, and stir in cherries, butter and food coloring if desired, cool.
Pour into prepared 9 in crust. Cut remaining crust into 1/2” strips.
Arrange in lattice design over cherries even with edges.
Roll bottom crust over edges and press with fork or fingers.
Bake at 375 for 30 to 35 minutes.
 

“As children, my brother and I would climb the cherry tree and pick cherries for mom to
can and make preserves. We would have her delicious pies all winter.”