Balaton Cherry Pie

21/2 pounds fresh Balaton cherries
2/3 cup granulated sugar
2 tablespoons cornstarch
½ teaspoon vanilla extract
Dash ground cinnamon
Pastry for 9" two-crust Pie

Rinse cherries and pit. You should have about 5 cups of cherries with juice. Combine cherries with juice, sugar, cornstarch, vanilla and cinnamon; mix well.  Let stand 15 minutes.

Line a 9-inch pie plate with one pie crust; fill with cherry mixture. Place top crust over cherries. Press edges together to seal; flute or press edges with a fork to make a decorate edge. Cut slits in top crust for steam to escape.

Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after first 15 to 20 minutes of baking to prevent overbrowning.

Makes 8 servings.