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February 1999 Issue
A Month of Holidays
by Victoria Smith
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For Washington's Birthday, I am resurrecting the cherry tree myth.

 

Fresh Cherry Pie

  • 4 cups fresh or pitted tart cherries (20 ounces)
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon cherry brandy
  • 1 teaspoon finely shredded lemon peel
  • Pastry for double crust pie
  • 1 tablespoon margarine
In a large bowl, combine cherries, sugar, tapioca, brandy, lemon peel and 1/8 teaspoon salt.  Let stand 20 minutes, stirring occasionally.  Fill a 9" pastry shell with the cherry mixture; dot with margarine.  Adjust top crust.  Seal and flute edge high.  Cover edge of pie with foil.  Bake in a 375 Degree F oven for 30 minutes.  Remove foil; bake for 25 to 30 minutes more or until golden.  Cool pie on a wire rack.
  • Yields: 8 servings
  • Preparation Time: About an hour and a half.
 

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