INGREDIENTS:

1-1/2 lb. Fresh Bing cherries, pitted (4-1/2 cups) 1 cup sugar 1/4 cup Tapioca granules 1 Tbsp. lemon juice 1/4 tsp. vanilla extract 2 frozen pie crusts, thawed 1 Tbsp. butter or margarine Ice cream, whipped cream or non-dairy topping

INSTRUCTIONS:

-Preheat oven to 400°F. -Toss cherries with sugar, tapioca, lemon juice and vanilla extract until evenly coated. Let stand 15 min.; stir. – Fill one pie crusts with fruit mixture. Dot with butter. – Take the other pie crust out of the pan and use it to cover the top of the pie.   Pinch the edges together. Cut several slits in top crust to allow steam to escape. -Bake 45 to 50 min. or until juices form bubbles that burst slowly. -Cool and serve with your favorite topping.