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Ingredients
- 4 c. fresh tart cherries
- 1 1/3 c. sugar
- 2 Tbsp. plus
- 2 tsp quick-cooking tapioca
- 2 Tbsp. kirsch optional pastry for 9" double-crust pie shell unbaked
- 2 Tbsp. butter
Method
- Preparation Time: 35 min.
- Cooking Time: 50 min.
- 1.
- Heatoven to 450 degrees.
- Sort, rinse, stem and pit cherries.
- Mix cherries, sugar, tapioca and kirsch in large bowl; let stand for 1 min.
- 2.
- Pour fruit into unbaked pie shell and dot with butter.
- Cover with top crust (slashed to allow steam to escape) or possibly lattice pastry.
- Bake 10 min at 450 degrees.
- Then reduce oven temperature to 350 degrees and continue baking till golden, about 40 more min.
- Cold on wire rack.
