Instructions: PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN :
2. DRAIN CHERRIES, RESERVE JUICE FOR USE IN STEP 4 AND CHERRIES FOR USE IN STEP 5.

3. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL. MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.

4. ADD RESERVED JUICE GRADUALLY TO SUGAR MIXTURE WHILE BEATING AT LOW SPEED. ADD RED FOOD COLORING. SCRAPE DOWN BOWL; BEAT AT LOW SPEED UNTIL SMOOTH.

5. FOLD CHERRIES CAREFULLY INTO THICKENED MIXTURE.

6. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. COVER WITH TOP CRUST. SEAL EDGES.

7. BAKE 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

SERVING SIZE: 1/8 PIE

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