Lattice Topped Cherry Pie

Directions

1. Line a 9 inch pie pan with dough rolled 1/8 inch thick.
2. Drain cherries well, reserving 1/2 cup juice.
3. Combine sugar, flour, salt, cherry liquid and lemon rind in a saucepan. Cook and stir until the mixture comes to a boil. Add lemon juice and butter; blend. Remove from heat and add cherries.
4. Turn into pie shell, cover with a lattice of strips of dough, trim and seal the edges. Bake at 425 degrees F for 35 to 40 minutes or until golden brown.