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 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more. TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.

Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the butter into the flour. add salt and water. Mix until dough is formed. Roll out on flat surface. Bake at 375 degrees until brown. Prick crust prior to baking for non filled baked pies.