Canned Cherry Pie

3/4 to 1 cup sugar (how sweet do you like it?)
1/4 cup flour
1/2 teaspoon cinnamon
1/2 cup fruit juice (the juice from the cherries)
3 1/2 cups cherries (drained)
1 tablespoon butter

Heat the cherry juice, sugar, flour and cinnamon over medium heat until the mix thickens – stir occasionally to keep from burning on bottom. Add drained cherries to mix and stir lightly with a large spoon. Pour cherry mix into pie pan lined with pastry crust then dot with the butter. Cover with top crust. Cut slits in top to allow steam to escape.

Place pie in preheated 450 degree oven for 20 minutes. Turn down to 375 degrees and bake for an additional 15 minutes until crust is lightly browned and juice has begun to bubble through the slits.

Pie crust for 9 inch 2 crust pie

See: Oil Pastry Pie Crust

Or See: Traditional Pastry Pie Crust