I recommend using Bing or sour cherries for this pie to achieve that lovely deep red color that we’re so accustomed to with cherry pie. I particularly love this pie served warm from the oven à la mode.
1 recipe Flakey Classic Piecrust
4 cups fresh cherries, pitted
¼ cup tapioca flour 1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
4 teaspoons non-dairy margarine
• Prepare the pie crust according to recipe directions and divide crust evenly into two sections. Refrigerate one disk while you roll out the other in between two sheets of parchment paper, to about ¼ inch thickness. Flip over into a deep-dish pie pan and shape to fit the pan.
• In a large bowl, toss the cherries with the tapioca flour, sugar, salt, and vanilla extract until evenly coated. Place into the pie shell and spread evenly. Dot with margarine. Roll out the other half of the crust in between two sheets of parchment paper to ¼ inch thickness. Drape over the top of the pie, inverting using one sheet of parchment to assist, and top the pie with the second crust. Flute the edges to seal and then slice a few small slits in the crust to vent. Bake for 45 to 50 minutes, until pie crust, is golden brown. Let pie cool slightly before serving. Store in an airtight container for up to 2 days.