Agent Cooper's Cherry Pie

Drain two 16-oz cans pitted
-sour cherries, reserving
-1/2 cup juice. Combine
1 Cup Sugar, 3 Tbsp cornstarch,
-1/8 tsp cinnamon, and a
-pinch salt in medium
Saucepan. Stir in reserved
-cherry juice and 1 Tbsp
-lemon juice. Bring to
Boil over medium heat
-stirring constantly, boil
-1 minute. Remove from
-heat
Stir in cherries and 1/4
-tsp vanilla extract. Cool
-completely.
Preheat oven to 425.
-Prepare your favorite
-pastry for a double-crust
-pie or
Use 1 pkg (15 oz)
-refrigerated pie crusts.
-Roll half the pastry on
-lightly
Floured surface into a
-12-inch circle, line
-9-inch pie plate with
-pastry.


Method of Preparation:
Spoon in filling. Roll remaining pastry into an 11-inch circle; cut vents with small, sharp knife. Place pastry over filling; trim edges, leafing a 1- inch overhang. Pinch edges together. Fold overhang up over edge and flute. Bake 15 minutes. Reduce heat to 375; bake 30 minutes more, until crust is golden and filling is bubbly. Cool on wire rack. Serve warm or at room temperature. Source: Ladies Home Journal, October, 1990