- 8
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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
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.