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    Default Fourth of July Cherry Pie

    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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