Instructions: PAN: 9-INCH PIE PAN TEMPERATURE: 375 F. OVEN :
1. MIX FLOUR, SALT, SUGAR, AND SHORTENING IN MIXER BOWL AT LOW SPEED TO FORM A CRUMBLY MIXTURE.

2. PLACE 1 1/2 CUPS OF MIXTURE IN EACH PAN; PRESS FIRMLY INTO AN EVEN LAYER AGAINST BOTTOM AND SIDES OF PAN. SET REMAINING CRUMB MIXTURE ASIDE FOR USE IN STEP 5.

3. DRAIN CHERRIES, SET JUICE ASIDE FOR USE IN STEP 7.

4. COMBINE CHERRIES AND SUGAR. SPREAD 2 CUPS OF MIXTURE OVER CRUMBS IN EACH PAN.

5. SPREAD 1 CUP OF RESERVED CRUMB MIXTURE OVER CHERRIES IN EACH PAN.

6. BAKE 50 MINUTES OR UNTIL DONE.

7. COMBINE RESERVED JUICE AND SUGAR; BRING TO A BOIL.

8. COMBINE CORNSTARCH, SALT AND WATER, STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. STIR UNTIL WELL BLENDED; COOK AT MEDIUM HEAT ABOUT 5 MINUTES. ADD BUTTER OR MARGARINE AND FOOD COLORING.

9. POUR ABOUT 1 1/2 CUPS SAUCE OVER EACH BAKED PIE.

10. COOL; CUT 8 WEDGES PER PIE.

SERVING SIZE: 1/8 PIE

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