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 425°F 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 375°F.