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One Can Cherry Pie

From 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)
1 cup sugar
3 TBS flour
Salt
1/3 cup cherry juice (drained from the can of cherries, discard the rest)
1/4 TSP red food coloring

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.