Fresh Cherry Pie
4 cups fresh cherries
1 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon butter
3 tablespoons quick cook tapioca
3 tablespoons cream (milk will do)
In a large bowl combine pitted cherries, sugar, tapioca, and spices; let stand for about 20 minutes, stirring occasionally. Fill a pastry lined 9 inch pie plate with cherry mixture; dot with butter; moisten the edges with cream; cover with a top crust and flute edges to keep in the juices. Cut steam holes in the top of the crust and brush with a bit of cream. Bake in a 375-degree oven for an hour, until the filling bubbles and thickens and the crust is a golden brown
See pie pastry recipe in the Cookbook under desserts.