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Preparation:
Pit cherries and save all the juice, should be about 1/2
cup. Not all the juice will escape from the cherries but there will be enough
juice total after combining the ingredients. In a large mixing bowl, combine
and mix cherry juice, sugars, tapioca and melted butter. Let stand for 15
minutes.
Pre-heat oven to 425 degrees. Unroll one pie crust and
press into pie tin. Trim off excess dough from edges with a knife. Pour filling
into pie crust. Unroll the second roll of pie crust and place it over filled
pie lightly stretching to fit snugly over pie filling. Trim off excess crust
with a knife. With the tip of your thumb press/crimp together the pie crust top
to the pie crust bottom every 1/4 of an inch. Cut six or seven small slits in a
circular pattern in the middle of the pie (should pattern the seeds in an
apple). Cut six or seven more slits near the outer edge of the pie in the same
manner. (these slits will release internal pressure).
Place in center rack of oven at 425 degrees for 10
minutes. Lower temperature to 375 degrees and bake additional 50 minutes. Let
cool then place in fridge. Cherry Pie is best when served cold. |
