Recipe Summary

40 mins
45 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • For filling, thaw frozen tart cherries. Don'tdrain off the juice.

  • In a large bowl, combine the 1 cup sugar and the tapioca. Add undrained cherries and the apples, tossing to coat. Let stand for 20 minutes, stirring occasionally.

  • Prepare Pastry for Double-Crust Pie. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 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, being careful not to stretch pastry. Trim pastry to edge of pie plate. Roll out the remaining pastry for the top crust; cut into strips for a lattice crust or cut slits for the steam to escape.

  • Spoon filling into piecrust; dot with butter or margarine. Add top crust, trimming 1 inch beyond edge of pie plate. Fold under edge. Seal and flute.

  • Brush top crust with some milk, then sprinkle with the 2 teaspoons sugar and the nutmeg. Cover edge of pie with foil to prevent overbrowning.

  • Bake in a 375 degree F oven for 25 minutes. Remove foil. Return to oven and bake for 20 to 25 minutes more or until crust is golden and filling is bubbly.

  • Cool on wire rack. Serve with ice cream, if you like. Makes 8 servings.


Here's a trick for covering the pie to prevent a too-brown edge. Make a foil rim by folding a 12-inch square of foil into quarters. Cut out the center portion of foil, making a 7-1/2-inch circle. Unfold and loosely mold the foil rim over the edge of the pie, leaving the center open.