1 teaspoon grated lemon peel
⅓ cup sugar
¼ cup water
1 teaspoon butter or margarine
1 tablespoon cornstarch
1 tablespoon cold water
1½ tablespoons lemon juice
Roll out pastry for bottom crust and fit into a 9-inch pie plate. Combine pie fillings and lemon peel; spoon into pastry. Roll out remaining pastry; slash and adjust over filling; trim and crimp edge. Bake in a 400° oven for 30 to 35 minutes or until crust is golden brown. Cool pie for 15 to 20 minutes. Combine sugar, water and butter in a saucepan; heat until sugar is dissolved. Combine cornstarch and water; add to hot mixture and heat until thickened. Stir in the lemon juice. Spread over pie.
[1]Use remaining cherry pie filling as a sauce over ice cream, cake or pudding.