Cherry Pie

This past Thanksgiving I was tired of Apple Pie and have never been a Pumpkin Pie fan (unless of course it's Ashley's Pumpkin Cheesecake) so when I was asked to make a dessert I didn't have to think twice of what to make....CHERRY PIE!!


I've always wanted to try to make my own pie crust, but this Thanksgiving just wasn't the right time.  I will one day, but until that day comes I'll rely on my good ol' Pillsbury Pie Crust!

Preheat oven to 400 degrees


Pie Filling:
3 (14 1/2 oz) cans of Tart Cherry in water
2 1/2 Tablespoons of Minute Tapioca
1 1/4 Cup Sugar
1/8 teaspoon Salt
2 Tablespoons Melted Butter
1/2 Lemon juice


Drain the cherries completely.  In a large bowl mix cherries, tapioca, sugar, salt, lemon juice and melted butter.  Line pie dish with pie crust, brush it with egg whites.  Pour your filling into the dish and then put the other pie crust on top.  If you want to do the lattice top like I did, it was pretty easy and there were plenty of "how to" video's on youtube.  If you choose to do the more traditional top, make sure to cut 3 small slits on the top.  Brush the top with egg whites and sprinkle with a little sugar.  Bake for 45 min. or until the crust is browned and the filling is bubbling.