Cherry pie from 1939. CHERRY PIE 1 quart cherries 1 tablespoon flour ½ cup sugar Powdered sugar. The common sour red cherries are the best for pies. Line a deep pie-pan with good plain paste, fill nearly full with stoned cherries, sprinkle with sugar, sifted with the flour.Cover with an upper crust, which should be rolled as thin as possible, make a vent in the center, and press the edges together so that the juices will not escape during the baking.Bake in a hot oven (450° F. for ten minutes, t