5 cups cherries, red sour frozen 1 1/4 cup cherry juice and water Salt to taste 1 1/2 tblsp. margarine 3/4 cup granulated sugar 3 tblsp plus 1/2 tsp cornstarch 2 unbaked pie shells Thaw cherries. Add enough water to bring juice to volume. Add salt and melted margarine. Thouroughly mix sugar and cornstarch. Add to cherry mixture. Bring to boil, stirring constantly until thickened. Measure 3 cups, filling the first unbaked shell. Top with crust made from second unbaked shell. Seal edges. Bake at 425 degrees for 30-35 min. or until brown. 8 servings (Source: unknown)
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