4 cups pitted cherries
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
Mix ingredients for filling. Place in pastry-lined pie pan. Put top crust on. Cut vent slits in top crust and flute edges. Brush wih milk and sprinkle with sugar. Bake at 425’F for 25 minutes, reduce heat to 350’F and bake for 25-30 minutes more.