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Amish Sour Cherry Pie
1 1/4 cups cherry juice
1 1/2 cups water
1/8 teaspoon salt
2/3 cup sugar
5 Tablespoons quick-cooking tapioca
1/4 teaspoon ground cinnamon
3 cups canned sour cherries, drained
pastry for 2-crust 9-inch pie
In a medium saucepan, heat together cherry juice
and 1 cup of the water. In a bowl, mix together
salt, sugar and tapioca with 1/2 cup water.
Slowly stir this into the heated juice, stirring
constantly. Cook until thick. Add cinnamon and
cherries and stir. Chill. Preheat oven to 400
degrees F. Pour cherry mixture into pie crust and
top with a lattice crust. Bake for 10 to 15 minutes.
Reduce heat to 350 degrees F. and bake until
filling is bubbly and crust is light brown, about 30
minutes.
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