Cherry Pie

Combine 3/4 cup sugar with cornstarch.

Stir in cherry juice. Cook over medium heat, stirring occasionally, until mixture thickens and bubbles.

Cook 1 minute longer.

Add remaining sugar, cherries, butter and food coloring.

(Mixture will be very thick.) Let stand while preparing pastry.

Line 9-inch pie plate with pastry; fill.

Adjust lattice top.

Crimp edge high.

Bake at 400° for 55 minutes.