This recipe came from my grandmother and I still make her famous flaky crust, but you can buy the ready to roll out crust.
- 1 can Tart Pitted Pie Cherries (NOT pie filling)
- 1 Cup Sugar
- 3 TBS flour
- 1/3 cup cherry juice (drained from the can of cherries, discard the rest)
- 1/4 TSP red food coloring
- 2 TBS Butter
- 1 Dash of Salt
Line 8" pie pan with unbaked crust. Mix together all but the cherries. Add cherries. Pour into pie shell, dot with about 2 TBS butter and cover with top crust. Make slits or fork picks for steam to escape. Bake at 350 degrees for about 1 hour, until golden brown and cherry juice is thickened. Cool before serving.