3 cans sour pitted cherries
2 c. sugar
2 cans of the juice from cherries
3 rounded tbsp. flour
10 dots butter

Drain cherries, saving juice from 2 of the cans. Mix flour with sugar. Add juice. Pour drained cherries into this mixture; mix well. Add enough red food coloring to make filling dark red.

Pour into pie crust shells. Fills two 9 inch pie shells. Dot butter on top before putting lattice crust on tops. Sprinkle with sugar. Bake at 325 degrees for approximately 1 1/2 hours or until lightly browned.