2½ tablespoons Minute Tapioca
1 cup sugar
⅛ teaspoon salt
1 tablespoon melted butter
2½ cups canned, sour red cherries, pitted and drained
1 cup cherry juice
1 recipe Calumet Pie Crust
Combine Minute Tapioca, sugar, salt, butter, cherries, and cherry juice;
let stand while pastry is being made. Line a 9-inch pie plate with
pastry rolled ⅛ inch thick. Fill with cherry mixture and moisten edge of
crust. Make several slits in top crust for escape of steam, then adjust
on filled crust. Bake in hot oven (450°F.) 15 minutes; then decrease
heat to moderate (350°F.) and bake 30 minutes longer, or until filling
is cooked and crust is browned.