Betty Crocker
3/4 - 1 cup sugar
1/4 cup flour
1/2 tsp. cinnamon
2 cans cherry pie filling
1 Tbs. butter
Mix sugar, flour, cinnamon, and cherries in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. If desired, brighten color with red food coloring. Pour into uncooked pie shell. Dot with butter. Cover with top crust; cut slits in top. Seal and flute. Cover edges with foil. Bake at 425 for 35-45 minutes.
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