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Cherry Pie

1 pint canned or stewed cherries drained 1/2 cup cherry juice 4 tablespoons flour 1/2 to 3/4 cup sugar Pastry Prepare plain or nut meal pastry and line the pie-tin. Sift the flour and sugar together. The amount of sugar needed will depend upon the amount used in cooked fruit. Sprinkle a layer of the flour and sugar over the pie crust. Fill with the canned fruit, and over the top of this sprinkle the remainder of the flour and sugar. Put on the top crust, pinch the edges together, and bake in a hot oven, until nicely browned. Other fruits may be used in the same way.