Cherry Pie Filling (if using canned cherries)

Karen Sokol

1 qt. cherries or 2 cans cherries

1/2 c. sugar

Juice drained from cherries

1 T. margarine or butter

2 T. cornstarch

Drain fruit. Place juice in saucepan, adding 1/2 c. sugar. Bring to a boil; add 2 T. cornstarch dissolved in 3 T. juice or water. Add margarine or butter. Stir until thickened and boiling. Fold in cherries and heat thoroughly. Place in piecrust. Top with crust. Spread beaten egg over all. Bake at 450 degrees for about 13-15 minutes. Makes one 9" pie.