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Ingredients
- 1 each pie shell (9 inch) 9 inch, for 2 crust pie
- 113 cups sugar
- 1/2 cup flour, all-purpose
- 6 cups cherries red, fresh, tart, pitted
- 2 tablespoons margarine or butter
Method
- Heat oven to 425 degrees F.
- 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.
