In a large mixing bowl, combine cherries and apple slices. In a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Let stand 15 minutes.

Turn fruit mixture into pastry-lined 9-inch pie pan: dot with butter. Cover with top crust which has slits cut in it; seal and flute. Bake in a preheated 425 degree F oven 40 to 50 minutes, or until edge is golden brown and apples are tender.

Recipe Courtesy of The Cherry Marketing Institute.