Cherry

1 1/3 Cups sugar

1/2 Cup all-purpose flour

6 Cups Fresh Red Tart Cherries* -- Pitted

2 Tablespoons margarine or butter

*Substitute Frozen Red Tart Cherries -- unsweetened pitted -- thawed and drained or 3 Cans Pitted Red Tart Cherries -- (16 ounces each)

425 degrees. Prepare pastry. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last

15 minutes of baking. Bake

35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.

8 SERVINGS;

505 CALORIES PER SERVING.