Sweet Cherry Pie

Preheat oven to 400ºF.

In a large bowl, mix cherries with lemon juice, vanilla, sugar, cornstarch and salt. Mix well.

Line a 9-inch pie pan (I used a quiche dish) with one of the rolled, chilled pie crusts. Press into the pan with your fingers. Pile the cherry filling on top, making sure to get all of the juices. Sprinkle the butter over the top of the cherry filling. Lay the second rolled, chilled pie crust dough on top of the filling and fold the excess over the edge of the pan. Crimp or use a fork to ensure the dough sticks together around the edges of the pan.

Cut slits in the top of the pie and place in the oven for 25 minutes. After 25 minutes, reduce the heat to 350ºF and bake for another 25 minutes, or until the crust is golden brown. If the edges get too brown, place foil over the top and continue baking.

Enjoy!