Ingredients for 8 servings:
1. 4 cups cherries, pitted
2. 1 cup sugar (1 1/4 cups for sour cherries)
3. 1/4 cup flour
4. 1/2 teaspoon cinnamon
5. pastry for a double-crust 9-inch pie
Directions:
1. Mix ingredients for filling.
2. Place in pastry-lined pie pan.
3. Put top crust on. Cut vent slits in top crust, and flute edges.
4. Brush with milk and sprinkle with sugar.
5. Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
6. TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.