Makes 1 Dark Cherry Pie
Prep Time: 10 minutes
Cook Time: 60 minutes
Ingredients:
- 4 cups pitted dark cherries
- 3 tbsp quick-cook tapioca
- 1 cup white granulated sugar
- 1/8 tsp salt
- 1 tsp lemon zest
- 2 tsp cold unsalted butter, cut in small pieces
- enough pie dough for one double-crust pie (if using frozen sheets, thaw completely)
Preparation:
Place the cherries, tapioca, sugar, salt, and lemon zest in a large mixing bowl. Mix well with a spatula, and let sit 15 minutes. Stir again, and let sit 15 minutes more.Place the pie dough for the bottom crust into a standard 9-inch pie pan. Pour in the cherry filling, and press gently with a spatula to settle and distribute evenly. Scatter the butter pieces over the filling. Place the top crust over and seal well, pinching the two crusts together with your fingers to make a fluted edge. Poke a small hole in top to allow steam to escape.
Place pie in the middle of a preheated 375 degree F. oven for 50-60 minutes, or until pie is golden-brown. The edges of the pie can be covered loosely with foil if they are getting to brown toward the end of the cooking time. Cool completely before serving.
