Ingredients:
4 cups cherry, pitted
1 cup sugar (1 1/4 cups for sour cherries)
1/4 cup flour
1/2 teaspoon cinnamon
pastry for a double-crust 9-inch pie

Instructions:
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.

Serves:8

Nutrition Facts:
Calories 157 | Protein1.2 g | Fat 0.2 g (sat 0.0 g) | Carbohydrate 39.7g | Fiber 1.7 g |
Cholesterol 0 mg | Sodium 0 mg |

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