Ingredients
1/2 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. cinnamon
1 can sliced peaches
1 can red sour cherries, water packed
1 tbsp. lemon juice
2 tbsp. butter
1 8-inch pastry shell, baked

Directions
Mix sugar, cornstarch and salt in a sauce pan. Add 1-1/4 cup liquid from fruits and mix until smooth. Cook until thick and clear, stirring frequently. Add drained cherries and simmer for 5 to 10 minutes stirring gently once or twice. Stir in lemon juice, butter and peaches. Pour into pie shell and cool.