• 2-2½ T cornstarch
• ? C cherry juice
• ½ C sugar
• 2 T butter
• 2 T orange juice
• 2 t lemon juice
• 2? C drained sour cherries

Mix dry ingredients and fruit juices. Cook until clear and thick. Remove from heat and add butter and cherries. Fill pie shell and bake in hot oven until pastry is browned.

Variation: omit orange and lemon juice and use 1 t vanilla and ½ t almond extract for flavoring. Substitute brown sugar for white.

After cherries are added to the thickened sauce, cook the cherries for about 5 minutes and then cool. The cooked cherries may be then put into a baked pie shell. Whipped cream can be put over serving or over the whole cooled pie filling.