Mix the sugar, cherries, cinnamon and flour together.

Pour mixture into a pastry-lined 9″ pie pan. Place top crust on pie, cut slits in top to vent and pinch edges of the crust to flute.

Brush top of crust with milk and sprinkle with sugar.

Bake at 425 degrees F for 25 minutes, then reduce heat to 350 degrees and bake for an additional 25 to 30 minutes or until golden.