3 tablespoons Minute Tapioca
¾ cup sugar
3 cups canned, sour red cherries, pitted and drained
1 cup cherry juice
2 tablespoons butter
2 cups sifted flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
6 tablespoons butter or other shortening
¾ cup milk (about)
Combine Minute Tapioca, sugar, cherries, cherry juice, and butter, and
let stand while crust is being made. Sift flour once, measure, add
baking powder and salt, and sift again. Cut in shortening. Add milk
gradually, stirring until soft dough is formed. Turn out on slightly
floured board and knead 30 seconds, or enough to shape. Roll ⅔ of dough
in strip, 2 inches wide and ¼ inch thick; fit into 8 × 8 × 2-inch pan,
lining sides well. Fill with cherry mixture. Roll remaining ⅓ of dough ¼
inch thick; with sharp knife make slits to permit escape of steam. Fit
over cherries, pressing edges together. Bake in hot oven (450°F.) 15
minutes; reduce heat to moderate (350°F.); bake 20 minutes longer.