One Can Cherry PieFrom THE GRANDISON AT MANEY PARK
This recipe came from my grandmother and I still make her famous flaky crust, but you can buy the ready to roll out crust.
1 can tart pitted pie cherries (NOT pie filling)
Line 8" pie pan with unbaked crust. Mix together all but the cherries. Add cherries. Pour into pie shell, dot with about 2 TBS butter and cover with top crust. Make slits or fork picks for steam to escape. Bake at 350 degrees for about 1 hour, until golden brown and cherry juice is thickened. Cool before serving.