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Cherry Pie

4 cups fresh or frozen pitted cherries
1 cup sugar (1 1/4 cup for sour cherries)
1/4 cup flour
1/2 tsp. cinnamon
pastry for a double-crust 9-inch pie

Mix ingredients for filling. Place in pastry-lined pie pan. Put
top crust on. Cut vent slits in top crust and flute edges. Brush
with milk and sprinkle with sugar. Bake at 425F for 25 minutes,
reduce heat to 350F and bake for 25-30 minutes more.

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