1 pastry for 9-inch two crust pie
1-1/3 cups sugar
1/2 cup all-purpose flour
6 cups fresh red tart cherries*, pitted -or-
frozen red tart cherries, unsweetened, thawed or drained -or-
3 cans pitted red tart cherries, drained
2 tablespoons butter

Preheat oven to 425°F.

Prepare pastry. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Dot with butter. 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 at 425°F for 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.

Serving Size: 8