Michigan Tart Cherry Pie

In a large bowl, stir together the 1-1/4 cups granulated sugar, quick-cooking tapioca, and cornstarch; add frozen cherries and lemon juice. Gently toss until coated. Let mixture stand about 45 minutes or until fruit is partially thawed but still icy; stirring occasionally. (If using fresh cherries, let cherry mixture stand about 15 minutes or until a syrup forms; stirring occasionally.)

Prepare and roll out Two Crust Pie Shell pastry. Line a 9-inch pie plate with half of the pastry.

Transfer cherry mixture to the pastry-lined pie plate. Cut slits in remaining pastry to make a pretty design; place on filing. Trim overhangs to an even 1 inch all the way around. Tuck the crusts under and flute the edges. Lightly brush top pastry with a little water. Sprinkle the 1 tablespoon sugar on top pastry. To prevent overbrowning, cover edge of pie with foil.

Place pie plate on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 50 minutes more or until filling is bubbly and crust is golden brown. Cool on a wire rack at least 2 hours before serving. Makes 8 servings.