Cherry Pie

2 Tbsp. cornstarch
1/2 cup sugar
1/4 tsp. salt
3/4 cup cherry juice
2 1/2 cups cherries, drained
2 Tbsp. butter
Pastry for 2-crust 9-inch pie shell

Mix cornstarch, sugar, salt, and cherry juice. Cook until clear and thickened, stirring constantly. Add cherries and pour into pastry-lined pan. Dot with butter. Put top crust in place, seal and flute. Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake 40 to 50 minutes longer.