9 Inch Sweet Cherry Pie
|9 inch double crust pie pastry||1 , unbaked|
|Pitted sweet cherries||1 1⁄2 Pound (5 Cups)|
|Quick-cooking tapioca/3 tablespoons all-purpose flour||1 Tablespoon|
|Lemon juice||1 Teaspoon (Fresh)|
Roll slightly more than half of pastry 1/8 inch thick.
Line pie pan.
Arrange cherries in pastry, heaping somewhat in center of pie.
Sprinkle with mixture of 3/4 cup sugar and tapioca, then with lemon juice.
Dot with butter.
Roll out remaining pastry and fit over top of pie.
Cut slits to let steam escape; flute rim.
Bake in preheated hot oven (425°F.) for 15 minutes, then reduce heat to moderate (375°F.) and bake for 25 to 30 minutes longer.
Remove from oven; sprinkle 2 to 3 tablespoons sugar over top crust.
Place under broiler for 2 minutes, or until a delicate brown.