INGREDIENTS
- Pastry for 8″ or 9″ double crust pie.
- 2 quarts pitted, tart read cherries
- 1 1/2 cups sugar
- 1/3 cup flour
- Dash of salt
- 2 tablespoons butter or margarine
DIRECTIONS
In large bowl, combine cherries, sugar, flour, and salt. Toss lightly to mix. Turn into pastry lined pie pan. Dot with butter. Cover with top crust. (Cut slits to allow steam to escape.) Seal and flute edge. Bake at 425F oven for 35 to 45 (or more) minutes or until juice begins to bubble through slits in crust and the crust is a golden brown.