Instructions: 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. 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.

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