Cherry Pie

• 3 cups water packed cherries, drained
• 1-1/8 cups granulated sugar
• 2 tbsp. cherry juice
• ½ tsp. red food coloring
• 1 tbsp. quick cooking tapioca
• 2 tbsp. unsweetened canned pineapple juice
• 1 tbsp. butter

Heat oven 425 degrees. Combine all ingredients except butter. Let stand 15 minutes or longer. Meanwhile make plain pastry for lattice top.

Fill with cherry mixture, dot with butter. Top with lattice. Bake at 425 degrees for 20 minutes. Then lower temperature to 350 degrees and bake another 30 minutes.