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Ingredients
- 2 (8-inch) pie crusts
- 1/2 to 2/3 c. sugar
- 2 1/2 Tbsp. flour
- 1/4 tsp. cinnamon
- 1/3 c. cherry juice
- 2 1/2 c. pitted cherries
- 1 Tbsp. butter
Method
- Mix the ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Pour hot thickened juice over pitted cherries. Mix lightly. Pour into pastry-lined pie plate. Dot with 1 tablespoon butter. Cover with top crust which has slits cut in it. Bake until nicely browned and juice begins to bubble through slits in crust. Serve warm. Cover edges of pie with aluminum foil to keep edges from getting too brown.
