| 3½ | cups | pitted red cherries (fresh or frozen) ( 1¾ lbs.) |
| 1 | cup | sugar |
| 2½ | tbsp. | quick-cooking tapioca |
| ¼ | tsp. | salt |
| 1 | tbsp. | melted butter |
| pastry for 2 crust pie |
Preheat oven to 450°F.
Combine the first five ingredients in a large mixing bowl; let stand. Line a 9" pie plate with pastry rolled to about 1/8" thick allowing the pastry to extend over the rim of the plate. Moisten the pastry edge with cold water and fold inward even with the rim of the plate. Fill the plate with the cherry mixture. Moisten the edge; cover with the upper crust. Pierce several holes to permit the steam to escape. Press the pie crust edges together and make a decorative edge. Bake for 15 minutes in a very hot oven; reduce the heat to moderate; bake until the filling is cooked and the pastry golden brown. Serve hot or cold.