Cherry Pie

Cherry Pie
From Joanna Knox

1/3 cup flour
1 can tart, pitted cherries
3/4 cup sugar
salt
1 tablespoon butter
2 pie crusts

Combine cherries, flour, sugar and a pinch of salt in a bowl. Mix well. Place one pie crust in the bottom of the pie plate. Fill with cherry mixture. Place dollops of butter on top of filling. Top with second pie crust, trim edges and cut slits in the top. Bake at 425 for 45 minutes.

Note: If using a deep dish pie plate double the filling.