Lattice Top Cherry Pie
|Quick cooking tapioca||3 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Drained pitted red sour cherries||4 Cup (64 tbs), water packed|
|Cherry juice||1⁄2 Cup (8 tbs)|
Line a 9-inch pie pan with half the pastry.
Combine tapioca, sugar, salt, cherries and juice.
Fill pie shell with cherry mix- ture and dot with butter.
Cover with a lattice crust.
Bake in a hot oven (425° F) 45 minutes, or until syrup boils with heavy bubbles that do not burst.
Makes one 9-inch pie.