Place a wide piece of aluminum foil on the lower oven rack to catch any overflow out of the cherry pie while it bakes, and preheat the oven to 375 degrees.

Once you have your pitted cherries, mix in the flour and sugar.

Press one of the pie shells into 9 inch pie pan, then pour in the cherry filling. Top with the second crust, trim the excess dough if you want to, and pinch the two crusts together around the edges to seal up the pie.

You’ll need to cut some slits in the top crust to let the steam escape. Cover the edges of the crust with strips of aluminum foil to prevent them from browning too fast, and bake for 50 min at 375 degrees.

Remove the foil, and bake an additional 25 minutes or until the crust looks golden.