Preheat the oven to 450 degrees. Combine the cherries, sugar and vinegar in a large bowl. Sift in the flour, 1 tablespoon at a time, stirring gently after each addition.

Roll out slightly more than half the pastry on a lightly floured board. Line a 9 inch pie pan with the pastry. Fill with the cherry mixture and dot with butter.

Roll out the remaining pastry and place over the pie. Seal, trim and flute the edges. Cut several slashes in the top pastry to release steam. Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake until the pastry is lightly browned, 30 to 35 minutes longer. Let cool on a wire rack.