Easy-As-Bing-Cherry Pie

My mother-in-law got me a great deal on California cherries, but I wasn't sure what I should do with them. I did a little search on the internet and found this recipe. It seemed pretty easy and I love cherry pie so I decided to give it a try. We haven't tried it yet, but if it tastes half as good as it looks it is a success.

Easy-As-Bing-Cherry Pie
California Cherry Advisory Board

1 refrigerated pie crust (I made my own)

5 c. cherries, pitted
1 c. sugar
1 tbsp. tapioca flour (I found this at Sprouts. It is not the same thing as tapioca pearls.)

1/2 c. oats
1/4 c. sugar
2 tbsp. flour
1 tbsp. butter, melted
1/2 tsp. cinnamon
1/2 tsp. salt

Preheat oven to 400.
Combine cherries, one cup sugar and tapioca flour in a bowl and pour into pie crust.
In a separate bowl, combine oats 1/4 cup sugar, flour, butter cinnamon and salt. Pour over crust.
Bake pie at 400 for 15 minutes. Turn heat down to 325 and continue baking for 30-40 minutes or until golden brown.

This is the pie crust I used. I love this recipe.

Easy Pastry Dough
Bon Appetit

2 1/2 c. flour
3/4 c. chilled unsalted butter, cut in 1-inch pieces
2 tbsp. sugar
3/4 tsp. salt
1/4 c. frozen shortening, cut in large pieces
1 large egg
3 tbsp. ice cold water

Blend flour, butter, sugar and salt in food processor for about 10 seconds. Add shortening; process just until very coarse meal forms. Beat egg with 2 tablespoons water; add to food processor. Blend until large moist clumps form, adding more water if dry. Gather dough into a ball; divide in half. Flatten each piece into a disk, wrap in plastic and chill at least one hour.

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So, I gave a bag and a half of cherries away, dehydrated 5 trays of cherries and made these two pies. I still have about 3 bags of cherries left. I think I'm going to freeze them...or maybe I'll make more pie.


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UPDATE:  So, I tried my pie. It tasted okay. It's not the best pie I've ever had, but not the worst, either. It is really sweet. Also, it didn't set and was REALLY runny. I drained at least 1/2 cup of juice from it. If I were to make it again (although I don't think I would) I'd use less sugar--maybe 1/4 to 1/2 cup less--and more tapioca flour--maybe a full tbsp more. The crust is really good, though. :)