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.