Cherry Pie

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A few months ago I teased you by posting just a picture of my mother-in-law's Cherry Pie. My in-laws have a cherry tree in their back yard and they get several pies worth of cherries each year that they pit and freeze (actually my father-in-law does that part). For Labor Day supper my mother-in-law baked another pie and this time I got the recipe. Cherry is probably my favorite fruit pie, with blueberry a close second, and this pie was absolutely perfect. Just the right amount of tart and sweet and the perfect consistency.

Honestly, I think it takes years of baking to get this kind of pie just right, because fruit pies always vary in sweetness and juiciness depending on the fruit. But, I think you will get a pretty good pie with this recipe whether your cherries come from the tree in your back yard or from the freezer section of your grocer. I asked my mother-in-law if she drained her fruit and she said that she used the cherries half frozen and they didn't have any juice. If yours are very juicy, you might want to up the tapioca by a tablespoon.

Not a great picture this time, but I guarantee it tasted better than it looks here.

Cherry Pie

4 c. frozen tart cherries, partially thawed
1 1/2 c. sugar
3 T. Minute tapioca
4 T. butter, diced into smaller bits
double pie crust (you can find my mother-in-law's here)

In a bowl, toss cherries with sugar and tapioca. Pour into bottom pie crust in pie plate. Dot with butter. Top with top crust -- either a lattice crust (how to here) or a vented top crust. Bake at 425 degrees F for 30 minutes. Reduce oven temperature and bake for 30 minutes longer.

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