Cherry Pie

6 cups fresh pitted Cherries
2 cups sugar
1 tsp vanilla
2 tsp flour
Double pie crust.


Directions:
Rinse cherries in large bowl, drain well. Combine flour, vanilla and sugar. (For sweeter pie, add more sugar, tart pie add less). Lightly toss and allow mixture to sit for 15 minutes in refrigerate.

Fork bottom of pie crust, sprinkle with a few pinches of sugar. Spoon in cherry mixture, careful to exclude as much liquid as possible. Top with a little sugar. Cover with crust, bake 45 minutes at 375 degrees.