Heat oven to 375°F. Gently unroll pie crust. Place crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom. Trim crust along pie plate edge.
In large bowl, toss cherries and sugar to evenly coat. Add flour. Toss to coat. Spoon mixture into pie crust.
Place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut small slit in top for steam to vent.
Bake 40 to 45 minutes or until crust is golden and mixture begins to bubble.
Cool 15 to 30 minutes on cooling rack.