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| 1 quart |
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Bottled bing sweet cherries, pitted |
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| 4 tbs |
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Cornstarch |
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| 2 tbs |
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Butter or Margarine |
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| dash |
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Cinnamon |
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| 1 9" |
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Pie crust |
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| 1 |
In a double broiler or low heat, thicken cherry juice and sugar with cornstarch. Add drained cherries back in pan. Set aside while you make pie crust. Dot top crust with margarine. |
| 2 |
Bake at 425° for 10 minutes; then at 350° for 30 minutes. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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