Fresh Cherry Pie

By carvalhohm

Ingredients

• 1 box refrigerated pie crusts, softened as directed on box
• 4 cups pitted fresh sour cherries
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt

Details

Servings 8
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 375°. 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.