• In a very large bowl, stir together the granulated sugar and quick-cooking tapioca; add frozen cherries. Gently toss until coated. Let mixture stand about 45 minutes or until fruit is partially thawed but still icy; stirring occasionally.*

  • Transfer cherry mixture to a 4-quart Dutch oven. Add 2 tablespoons water. Cook and stir over medium heat until slightly thickened and bubbly. Let cool to room temperature. Cover and chill in the refrigerator while preparing pastry.

  • Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Do not prick pastry.

For crumb topping:

  • In a medium bowl, stir together the oats, flour, brown sugar, salt and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

  • Transfer cherry mixture to the pastry-lined pie plate. Sprinkle crumb topping over cherry mixture. To prevent overbrowning, loosely cover pie with foil.

  • Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 350 degrees F oven for 20 minutes. Remove foil. Bake 40 to 45 minutes more or until filling is bubbly and crumb topping is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.

*If using cornstarch,

it isn't necessary to let mixture stand 45 minutes.

Nutrition Facts

634 calories; 24 g total fat; 62 mg cholesterol; 425 mg sodium. 99 g carbohydrates; 8 g protein;

Helens Single-Crust Pie Pastry



Helen¿s Single-Crust Pie Pastry

  • In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.

  • In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).

  • Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.

  • On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.

  • Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust