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1 9-inch vanilla wafer pie crust (see recipe)

5 to 6 cups fresh Bing cherries, pitted

1 cup sugar

3 tablespoons corn starch

1/2 cup water

4 teaspoons lemon juice

2 cups whipped cream

1. In a medium saucepan, mash 2 cups of the cherries with the sugar. Stir in cornstarch and then water. Cook over medium heat, stirring until thick and transparent. Remove from heat. Add lemon juice and stir to mix.
2. Place remaining cherries into the crust, and pour cooked mixture over cherries. Chill at least 4 hours before serving. Top with whipped cream.

Makes 6 to 8 servings.