Sour Cherry Pie
1 quart sour cherries, with juice
1 cup sugar
3-4 T cornstarch
1/4 tsp salt
dough for 2 crust pie
butter
Combine cherries with juice, sugar, cornstarch and salt while cold. Cook in saucepan over med heat until thickened and clear, cool.
Pour into pie crust, dot top with 1 T butter cut into small pieces.
Top with lattice crust.
Bake 425 30-35 minutes.
Note - if fresh cherries are not available, I have used 2 (24.7 oz) jars of Morello cherries from Trader Joes. Drain and reserve 1 1/2 cups of the cherry juice. Combine reserved juice with the sugar, cornstarch and salt. Cook until thickened and bubbly, let cool slightly and stir in drained cherries.