Grandma Sorenson's Glazed Cherry Pie

My grandma, Olive Sorenson, was famous for her pies. She was an overall great cook.  This pie is one that my mother said was one of her most popular, but I don't remember ever having it.  I think I was always going for her heavenly banana cream pie.  Mom found the recipe and gave me a copy - it appears to have come from a newspaper long ago.  At this point we really don't know the original source so I have to give Grandma credit for it.  My parents came to my house for Easter dinner so I thought it would be fun to try Grandma's pie out on Mom for dessert.  This is a very different cherry pie from any I've made before and I wasn't sure what to expect - and wow!  It is absolutely delicious.  It's got a wonderful sweet/tart flavor.  Try it with sweetened whipped cream or ice cream.  I am giving the recipe as it was published when Grandma got it from the newspaper, but added a couple of notes in italics.

GLAZED CHERRY PIE

Pastry for 9" pie
2/3 cups nuts (I used walnuts)
4 cups sour red cherries or 2 Nol 2 cans  (NOT pie filling - just the cherries)
1 cup sugar
1/8 teaspoon salt
4 tablespoons flour
1 tablespoon lemon juice, fresh, frozen or canned
2 tablespoons butter or margarine (I only use butter - please don't ruin a good pie with margarine)
3/4 cup red currant jelly
dash of cloves
dash of cinnamon

• Start your oven at 450F or hot.  Line piepan with pastry and sprinkle a layer of finely chopped nuts over the bottom pastry.  Besides tasting good, the nuts prevent sogginess.
• Now mix the pitted cherries or the drained, canned cherries with the sugar, salt, flour, lemon juice, and spoon into the unbaked crust.  Dot with butter or margarine and bake 10 minutes.  Then reduce oven heat to 350F or moderate and continue baking 30 minutes longer.
• When pie is cool, sparkle it up with this GLAZE:  Melt currant jelly in a saucepan, add cloves and cinnamon, then spoon over the cherries.