Fresh Cherry Pie
By: Helen Pitlick
Published: Friday, February 19, 2010 - 9:07pm

Ingredients




4 cups fresh or frozen pitted, tart red cherries
1 cup sugar
1/8 teaspoon salt
3 tablespoons quick cooking tapioca
1 tablespoon cherry brandy (optional)
1 teaspoon finely shredded lemon peel
1 tablespoon butter
Pastry shell for double crust pie

Preparation

1 In a large bowl combine cherries, sugar, tapioca, brandy (if desired), lemon peel and 1/8 teaspoon salt. Let stand 20 minutes, stirring occasionally. 2 Fill a pastry lined 9 inch pie plate with cherry mixture, dot with butter. Adjust top crust, seal and flute edge. Cover edge of pie with foil. Bake at 375 degrees for 30 minutes. Remove foil, bake for 25-30 minutes more or until golden. Cool on a wire rack.