Fresh Cherry Pie
|Unsweetened pitted tart red cherries||20 Ounce (4 cups)|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Quick cooking tapioca||3 Tablespoon|
|Cherry brandy/Orange juice||1 Tablespoon|
|Pastry for double crust pie||1|
In a large mixing bowl combine fresh or frozen cherries, sugar, water, tapioca, and brandy.
Let stand 30 minutes, stirring occasionally.
Meanwhile, prepare pastry.
Spoon cherry mixture into pastry-lined pie plate; dot with butter.
Adjust top crust; trim to 1/2 inch beyond edge.
Seal and flute edge high.
Cover pie with an inverted 10-inch paper plate.
Seal, label, and freeze.
To serve, unwrap frozen pie.
Cut slits in top crust.
Bake in a 400° oven about 65 minutes or till crust is golden brown.