In bowl, combine peaches, cherries and sugar.
Let stand at room temperature for 1 1/2 hours.
Thoroughly drain fruit, reserving syrup.
If necessary, add water to syrup to make
1 c. liquid. In medium saucepan,
combine cornstarch and 1 c. fruit syrup.
Cook and stir till mixture thickens and boils.
Remove from heat and stir in lemon juice.
Gently fold in drained fruit and
turn into pastry-lined 9" pie plate.
Dot with butter.

To make basket-lattice top, roll out
remaining pastry, cut 18 strips 3/4" wide
with pastry wheel.
Weave lattice on baking sheet
generously sprinkled with sugar,
keeping stripe very close together.
Tilt baking sheet over far edge of filled pie
and slip lattice onto filling.
Trim, seal, and flute edge.
Bake in 400F oven, 35 min. Cool.
Serve topped with homemade Peach Ice Cream.