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Cherry Fie Pastry for 2-crust pie 3 tablespoons corn starch % cup sugar Vi teaspoon salt I cup juice, drained from canned cherries 2 tablespoons margarine 1 teaspoon lemon juice % teaspoon red food coloring 2 (1-pound) cans red pitted sour cherries, water packed Mix together corn starch, sugar, salt and cherry juice in a saucepan. Place over medium heat and cook, stirring constantly, until mixture comes to a boil and boiis 1 minute. Remove from heat. Stir in margarine, lemon juice, food coloring and cherries. Pour into pastry lined 9-inch pie pan. Cover with top crust. Seal and flute edges. Prick top crust and decorate with pastry as desired. Bpke in a 425°F oven 35 to 40 minutes or until crust is golden brown.
Triplett Milling Co.
Culpeper, Vo.
71.8%