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Steps
1
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.
2
In large bowl, toss cherries and sugar to evenly coat. Add flour. Toss to coat. Spoon mixture into pie crust.
3
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.
4
Bake 40 to 45 minutes or until crust is golden and mixture begins to bubble.
5
Cool 15 to 30 minutes on cooling rack.
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Substitute frozen cherries if you cannot find fresh.
Weave a lattice top for the pie for an extra-special presentation.
Serve with ice cream and/or fresh mint.
After first 15 to 20 minutes of baking, cover edge of crust with strips of foil or a pie crust shield to keep edges from browning too much.
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No nutrition information available for this recipe
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