|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Juice||3⁄4 Cup (12 tbs), drained from canned cherries|
|Canned pitted sour red cherries||3 Cup (48 tbs), drained|
|Softened butter/Margarine||2 Tablespoon|
Line a 9" pie plate with pastry as in Making a Two-Crust Pie, Combine sugar, flour, and salt; stir in cherry juice, and cook until clear— about 5 min.
Place cherries and butter in lined pie plate, and pour over them the cherry juice mixture.
Adjust top crust in Making a Two-Crust Pie.
Bake in a hot oven of 425°F for 40 min or until brown.