INGREDIENTS
3/4 cup of juice from cherries % cup of sugar
1 ‘/2 tablespoon of quick cooking tapioca
2 ‘/2 cups of drained canned pitted tart red cherries few drops of red food coloring
1 tablespoon of margarine or butter (2) 9-inch pastry shells
DIRECTIONS:
Combine juice, sugar, tapioca, cherries and food coloring. Add a dash of salt. Let stand for 20 minutes. Line 9-inch pie plate with pastry shell, fill with cherry mixture. Adjust lattice crust, crimp edges very high. Bake at 450° for 10 minutes. Reduce heat to 350°. Bake for about 30 more minutes. Let cool.
