Cherry Brandy Pie
|Double crust pastry/Null||1 (Null)|
|Pitted tart red cherries/Null||4 Cup (64 tbs) (Fresh / Frozen)|
|Sugar/Null||1 Cup (16 tbs) (Null)|
|Quick-cooking tapioca/Null||3 Tablespoon (Null)|
|Cherry brandy/Null||1 Tablespoon (Null)|
|Finely shredded lemon peel/Null||1 Teaspoon (Null)|
|Butter/Margarine||2 Tablespoon (Null)|
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry.
Trim pastry to edge of pie plate.
In large bowl combine cherries, sugar, tapioca, brandy, lemon peel, and 1/8 teaspoon salt.
Let stand 20 minutes, stirring occasionally.
Turn mixture into pastry-lined pie plate.
Dot with butter or margarine.
Cut slits in top crust; place pastry atop filling.
Seal and flute edge high.
To prevent overbrown-ing, cover edge of pie with foil.
Bake in 375"' oven for 30 minutes.
Remove foil; bake for 25 to 30 minutes more or till golden.
Cool pie on rack before serving.