2 (9 inch) unbaked piecrusts
2 cans baking cherries
3/4 cup sugar
4 Tbsp. Cornstarch
1/4 tsp. Nutmeg
4 Tbsp. Butter
2 Tbsp. Lemon juice
Lightly brown piecrust 10 minutes in 350 degree oven, reserving half piecrust for top crust.
Open and drain juice from cherries into a small sauce pan. Measure 3/4 cup sugar and
Add 4 heaping tablespoons cornstarch to measuring cup with sugar, mix together.
Cook cherry juice on medium heat and add sugar and cornstarch mixture with a whisk.
Whisk vigorously and cook until light boil and thickened.
Add drained cherries, nutmeg and lemon juice. Pour into baked piecrust.
Roll out other half of dough;
Fold in half and place on top of pie. Pinch around the edges and cut slits
In top of dough. Cut 2 tablespoons butter and dot on top.
Bake at 450 degrees for 10 minutes,
Lower heat to 375 degrees for 10 minutes and continue baking until golden brown.