Food
No-Lie Cherry Pie
By Yankee Magazine|Feb 09 2005|
Yield
Makes 6 to 8 slices.
Ingredients
Pastry for 2 crusts
1/2 to 3/4 cup sugar
2-1/2 tablespoons tapioca
1/8 teaspoon salt
1/2 cup cherry juice (from can)
2 cups canned sour red cherries (drained)
1/8 teaspoon cinnamon
1 teaspoon butter
Instructions
Prepare pastry. Preheat oven to 475 degrees F. Blend sugar, tapioca, and salt, then add cherries and let stand while you roll out the dough. Line bottom of 9″ pie pan with one crust, fill with cherry mixture, sprinkle with cinnamon, then dot with butter. Cover with top crust and seal edges, cutting vents. Bake for 10 minutes, then reduce heat to 400 degrees F and bake a half hour, until crust is crisp and filling is bubbling. Cool and serve.
