Ingredients:
4 cups cherries, pitted
1 cup sugar ( 1 1/4 cups for sour cherries)
1/4 cup flour
1/2 teaspoon cinnamon
pastry for a double-crust 9-inch pie
Directions:
Mix ingredients for filling.
Place in pastry-lined pie pan.
Put top crust on. Cut vent slits in top crust, and flute edges.
Brush with milk and sprinkle with sugar.
Bake at 425 F for 25 minutes, reduce heat to 350 F and bake for 25-30 minutes more.
TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.
Servings: Serve
Time preparation: 15 min.
Time total: 70 min.