The perfect pie for a summer evening.
Mix ingredients for filling in a large zip-loc bag. Add the cherries and toss to coat.
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 degreesF for 25 minutes, reduce heat to 350 degreesF and bake for 25-30 minutes more.