Preparation:
Combine 3/4 cup sugar with cornstarch. Stir in cherry juice. Cook over medium heat, stirring occasionally, till mixture thickens and bubbles; cook 1 minute longer. Add remaining sugar, cherries, butter, and food coloring. (Mixture will be very thick.) Let stand while preparing pastry. Line 9" pie plate with pastry; fill. Adjust top crust, cutting slits for escape of steam. Bake at 400 for 55 minutes. |
