Fourth of July Cherry Pie

2 tablespoons each, cornstarch and sugar
1/2 teaspoon ground cinnamon
5 cups pitted fresh sweet cherries
Pastry for 2-crust pie
2 tablespoons butter or margarine
1/3 cup sifted powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel

Mix cornstarch, sugar and cinnamon and sprinkle over cherries and toss to coat. Turn into pastry-lined 9-inch pie pan. Dot with butter.

Roll remaining pastry into 10-inch round. Cut into inch wide strips. Arrange in a lattice design over filling; seal and flute edges.

Bake 425 degrees 35 to 45 minutes or until filling bubbles. Combine powdered sugar, lemon juice and peel; drizzle over warm pie. Serves eight.


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