Canned Sweet Cherry Pie

Originally in the 1991 cookbook


1 quart cherries, pitted or 2 (16 oz) cans
2 1/2 tbsp cornstarch
3 tbsp margarine
1 tbsp lemon juice
– pastry for 2 pie crusts


  1. Heat oven to 400 degrees F.
  2. Drain juice from cherries and save. Mix 1/4 cup cherry juice with cornstarch until smooth. Stir into remaining juice.
  3. Cook over medium heat, stirring until mixture thickens and comes to a full boil.
  4. Remove from heat. Stir in lemon juice, margarine, and pitted cherries.
  5. Pour into pastry lined 9-inch pie dish.
  6. Adjust top crust. Flute edges; cut vents.
  7. Bake for 45 minutes or until crust is golden brown.

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