Cherry Pie Recipe

Ingredients
• 4 cups cherries, pitted (I used cherries in jars; need to drain really well or it will be soggy)
• 1 cup sugar (1 1/4 cups for sour cherries) (I used _ - _ cup sugar and was enough!)
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• pastry for a double-crust 9-inch pie

Directions
Mix ingredients for filling.
Place in pastry-lined pie pan.
Put top crust on. Cut vent slits in top crust, and flute edges.
Brush with milk and sprinkle with sugar.
Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
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.
Contributed by Susan Ailleris