Cherry Pie Faux Pas... But Looks Aren't Everything

When grocery shopping last week, I was pleased to see a kingdom of luscious cherries as I entered. Now, I love cherry pie but I especially adore homemade cherry pie, so I grabbed up two large bunches with that thought occupying my head. I could hardly wait to get home and get started on what I was certain would be my masterpiece. It would be my loveliest and most delicious pie of the summer. Until I discovered I had no tapioca pearls. Bummer.


Because I refused to return to the market to make one teensy little purchase, I was forced to use my imagination and substitute with something else. Never a good idea when you are me. Anyway, that substitute turned out to be a brand name package of quasi tapioca that required being cooked. I decided that since the pie had to be cooked, this was a marriage made in Heaven. Right? Wrong. The pie turned out all runny in the center. However, it was still more than edible, which Mr. Snooty proved by eating nearly all of it.


So, I will give you the original recipe I started with; just don't use any substitutes unless you actually know what the Hell you're doing.
 

Cherry Pie

4 c. fresh or frozen pitted, tart red cherries 1 c. sugar 1/8 tsp. salt 3 tbsp. quick cooking tapioca 1 tbsp. cherry brandy (optional) 1 tsp. finely shredded lemon peel 1 tbsp. butter Pastry shell for double crust pie.

In a large bowl combine cherries, sugar, tapioca, brandy (if desired), lemon peel and 1/8 teaspoon salt. Let stand 20 minutes, stirring occasionally.



Fill a pastry lined 9 inch pie plate with cherry mixture, dot with butter. Adjust top crust, seal and flute edge. Cover edge of pie with foil. Bake at 375 degrees for 30 minutes. Remove foil, bake for 25-30 minutes more or until golden. Cool on a wire rack.