All-American Cherry Pie 4 c Fresh tart cherries
1 1/3 c Sugar
2 tb Plus 2 t Quick-cooking tapioca
2 tb Kirsch; optional
Pastry for 9" double-crust pie shell; unbaked
2 tb Butter
Heat oven to 450 degrees. Sort, rinse, stem and pit cherries. Mix
cherries, sugar, tapioca and kirsch in large bowl; let stand for 1
minutes. Pour fruit into unbaked pie shell and dot with butter.
Cover with top crust (slashed to allow steam to escape) or lattice
pastry. Bake 10 minutes at 450 degrees. Then reduce oven
temperature to 350 degrees and continue baking until golden brown,
about 40 more minutes. Cool on wire rack.
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