2 cups Swift'ning Pastry Mix, enough for an unbaked two-crust 8-inch deep pie, fluted edge.
4 cups cooked, tart cherries.
1/4 teaspoon salt.
1 cup sugar.
1 tablespoon butter or fortified margarine.
2 1/2 tablespoons flour.
Drain cherries well. Combine sugar, flour, and salt. Mix with cherries. Put into 8-inch pastry-lined pie pan. Dot with butter. Moisten lower edge of crust. Cover with top crust, folding bottom crust over top crust. Press firmly to seal well. Flute edge. Bake until crust is as brown as desired, and juice bubbles through slits in pastry.