1 cup sugar (1 1/4 cup if using sour cherries)
4 cups fresh pitted cherries
1/2 teaspoon cinnamon
1/4 cup flour
pastry for a double crust pie
1. Mix the sugar, cherries, cinnamon and flour together.
2. Pour mixture into a pastry-lined 9 inch pie pan. Place top crust on pie, cut slits in top to vent and pinch the edges of the crust to flute.
3. Brush top of crust with milk and sprinkle with sugar.
3. Bake at 425 degrees F for 25 minutes, then reduce heat to 350F and bake for an additional 25 to 30 minutes.