1 Pastry for 9-inch Two Crust Pie
1 1/3 Cups sugar
1/2 Cup all-purpose flour
6 Cups Fresh Red Tart Cherries* -- Pitted
2 Tablespoons margarine or butter
*Substitute
Frozen Red Tart Cherries -- unsweetened
pitted
-- thawed and drained
or
3 Cans Pitted Red Tart Cherries -- (16 ounces each)
-- drained.
- Heat oven to 425 degrees. Prepare pastry. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate.
- Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning.
- Remove foil during last 15 minutes of baking.
- Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.
