1 quart sour cherries (I prefer Montmorency cherries)
3 TBL Minute tapicoa
¾ cup sugar
2 TBL kirsch
2 TBL butter
1 egg
Preheat oven to 425º F. Pit
- 1 quart sour cherries (I prefer Montmorency cherries for their bright color)
If you are measuring out frozen cherries, use about 4½ cups to be sure you have enough to fill the crust, as the frozen cherries seem to settle a bit more and will also give off a lot of juice. Be sure the frozen cherries are fully defrosted before continuing; drain and reserve the juice. I re-freeze the juice and save it until I am making jam).
In a large bowl, combine the pitted cherries with
- 3 TBL Minute tapioca
- ¾ cup sugar
- 2 TBL kirsch
Let stand 15 minutes. Meanwhile, roll out Pie Crust dough and fit into 9-inch pie plate. Pour filling into crust, dot with
- 2 TBL butter cut into small pieces
Cover with top crust (solid or lattice) and form the edge of the crust. If you have a solid crust, be sure to cut some vent holes. Brush the top crust with
- a slightly beaten egg white.
Bake 10 minutes. Reduce heat to 350º F and continue baking until crust is golden brown, about 35 to 40 minutes more.
