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2 Pillsbury pie crusts
2/3 cup sugar
2 tablespoons flour
2 cups pitted cherries
3/4 cup juice from 2 cups pitted red cherries
pinch of salt

Combine sugar, flour and salt. Stir into cherry juice and cook until clear (about 5 minutes).

Line a 9-inch pie pan with pastry. Add cherries and juice. Using a sharp knife or a fancy pastry cutter, cut second pie crust into 3/8-wide strips. Arrange strips of pastry 3/8-inch wide in lattice fashion on top.

Wet edge of pie with water and lay another strip around top of pie edge. Press with fork.

Bake in a preheated 425F for 35 to 40 minutes. If edges brown too quickly, shield with strips of aluminum foil or a pie shield and reduce heat in oven to 375F.

Servings: 16

Nutrition (per serving): 169 calories, 7.5g total fat, 1.9g saturated fat, 2g polyunsaturated fat, 70mg potassium, 24.3g carbohydrates, 12.8g sugar, 1.3g fiber, 1.7g protein, Omg cholesterol, 135.7mg sodium, 6.7mg calcium, 49.7IU Vitamin A, less than 1mg Vitamin C, less than 1mg iron.

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