PIE - CHERRY FRESH

By akselden

Ingredients

• Pastry for double crust pie
• 4 C. fresh or frozen pitted tart red cherries (20 oz.)
• 3 T. quick-cooking tapioca
• 1 C. sugar
• 1 T. cherry brandy, optional
• 1 tsp. finely shredded lemon peel
• 1/8 tsp. salt
• 1 T. butter

Details

Servings 8

Preparation

Step 1

To Make Pie:
1. Prepare pastry. Chill and line 9-inch pie dish with pastry shell.

2. Preheat oven to 375°F.

3. In large bowl, combine cherries, tapioca, sugar, brandy, lemon peel and salt. Let stand 20 minutes, stirring occasionally. Fill pastry lined pie dish with cherry mixture. Dot with butter. Roll out top crust place over cherry filling. Flute edge. Cover edge with foil.

To bake pie:
1. Bake in 375° oven for 30 minutes. Remove foil and continue baking for 25-30 minutes, or until golden brown. Cool on wire rack.