Cherry Pie (Kay Ueoka’s Recipe)
3 cups water packed cherries, drained
1-1/8 cups granulated sugar
2 tbsp. cherry juice
1 tbsp. quick cooking tapioca
2 tbsp. unsweetened canned pineapple juice
1/2 tsp. red food coloring
1 tbsp. butter
Heat oven to 425 F. Combine all ingredients except butter. Let stand 15 mins. or longer. Meanwhile make plain pastry for lattice top pie.
