2 cans (16 oz.) pitted sour cherries, reserving 1/2 c. juice
1 c. sugar
3 tablespoons of. corn starch
1/8 teaspoon. cinnamon
Pinch salt
1 tablespoons of. fresh lemon juice
1/4 teaspoon. vanilla
1 pkg. refrigerated cake crusts
Drain 2 cans cherries, reserving 1/2 c. juice. Combine sugar, corn starch, cinnamon, and salt in medium saucepan. Stir in reserved cherry juice and fresh lemon juice.
Provide boil over medium heat, stirring constantly boil one minute. Remove from heat stir in cherries and vanilla flavoring. Awesome completely.
Preheat oven to 425 levels. Ready your favorite pastry for any double crust cake or use 1 package refrigerated cake crusts. Roll half the pastry on gently floured surface right into a 12-inch circle.
Line a 9-inch cake plate with pastry. Spoon within the filling. Roll remaining pastry into an 11-inch circle and cut vents having a small sharp knife. Place pastry over filling trim edges, departing 1 " overhang. Pinch edges together. Fold overhang up over edge and flute.
Bake fifteen minutes. Reduce heat to 375 levels bake half an hour more until crust is golden and filling bubbly. Awesome on wire rack. Serve warm or at 70 degrees.