Cherry Pie (recipe)

Comes out very tasty. Very simple. Make the crust (2 cups flour, 1 tsp salt, 1 tablespoon baking powder, some sugar, one stick of margarine, 1/4 cup cold water). Sift dry ingredients together. Toss in the margarine and use a pair of table knives to chop the margarine up into pieces the size of a baked bean. Add the water. Dust your hands with flour to prevent sticking and knead the dough into a single mass. Adjust the consistency of the dough by adding water til the dough all sticks together and soft enough to roll. Divide pie dough into two parts, one for top crust one for bottom crust. Dust rolling surface and rolling pin with flour. Lacking a rolling pin, use a bottle. Grease the 9" pie pan by rubbing it with the margarine wrapping paper. Put the bottom crust in the pie pan.
Fill the pie with cherry pie filling. Or make your own filling from two cans of cherries. 1/4 cup sugar, 3 tablespoons corn starch and the juice from ONE can of cherries. Cook on low heat, stirring constantly until it thickens. Remove from heat and add two drained cans of cherries. Pour into pie crust. Add top crust and bake at 375 for 40 minutes or so. Pie is done when filling is bubbling hot and crust is browned. A cookie sheet under the pie pan will catch any leaks before they bake themselves onto the oven floor.