Makes One 9-inch Pie
8 Servings

9-inch Classic CRISCO Double Crust
1 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup peach nectar
2 tablespoons butter or margarine
3 -1/2 cups thawed frozen dry pack pitted red tart cherries, well drained
For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate leaving overhang. Do not bake. Heat oven to 425°.
For filling, combine sugar, cornstarch, cinnamon and salt in medium saucepan. Stir in nectar. Cook and stir on medium heat until thickened and clear. Add butter. Stir until melted. Cool. Add cherries. Stir until blended. Pour into unbaked pie crust. Moisten pastry edge with water.
Cover pie with woven lattice top. Flute edge high. Cover edge of pie with foil to prevent overbrowning.
Bake at 425° for 30 minutes. Remove foil. Bake for 10 minutes. Cool until barely warm or to room temperature before serving.