4 c Fresh tart cherries
1 1/3 c Sugar
2 tb -plus
2 ts Quick-cooking tapioca
2 tb Kirsch; optional
-Pastry for 9″ double-crust
Pie shell; unbaked
2 tb Butter
Preparation time: 35 minutes. Cooking time: 50 minutes. 1. 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. 2.
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. Nutrition information per serving: 501 calories; 22 g
fat; 8 mg cholesterol; 496 mg sodium; 38 percent calories from fat.
From the Chicago Tribune 7/1/93.