|Granulated sugar||3⁄4 Cup (12 tbs)|
|Whole wheat flour/Unbleached flour||4 Tablespoon|
|Fresh pitted cherries/2 1/4 cups drained, canned cherries||4 Cup (64 tbs)|
|Cherry juice||1⁄4 Cup (4 tbs)|
|8 inch pastry shell||1 (Plus Extra Pastry For Strips Or Top Crust)|
Preheat oven to 425°.
Mix together sugar, flour, and salt.
Stir in cherries and juice.
Pour into pastry crust and cover with latticed strips or top crust.
If top crust is used, slit to allow steam to escape.
Bake for 10 minutes; then lower heat to 350° for 30 minutes or until done.