Heat oven to 425 degrees. Place 1 pie crust in 9-inch glass pie plate
In large bowl, mix sugar, flour, and cherries.
Spoon into pastry lined plate. Cut butter into small pieces. Sprinkle over cherries.
Cover with second pie crust. Seal and flute. Cut slits in several places in top crust.
Cover crust edge with pie crust with foil to prevent excessive browning.
Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble
through slits in crust, removing foil during last 15 minutes. Cool on cooling rack
at least 2 hours before serving.