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Ingredients
- 1 c. sugar
- 1/4 c. flour
- 1 Tbsp. oleo
- 1 Tbsp. lemon juice
- 1 can tart cherries
- pastry for 2-crust pie
Method
- Combine sugar and flour; mix thoroughly.
- Add juice from cherries and cook over medium-low heat, stirring constantly, until mixture is thick and clear.
- Add cherries, oleo and lemon juice. Let stand and make pastry.
- Fill shell and top with remaining pastry.
- Pierce the top and flute edges.
- Bake at 450° for 10 minutes, then reduce heat to 350° for 45 minutes or until done (top will be golden brown).
