1. Add cherry juice and 1-cup cold water to medium saucepan. Heat over medium heat.
2. Add salt, sugar, quick-cooking tapioca, and ½-cup water to bowl. Stir to combine.
3. Gradually stir tapioca mixture into heated cherry juice, stirring constantly.
4. Continue cooking until thick.
5. Stir in ground cinnamon and drained cherries.
6. Remove cherry mixture from stovetop and cool.
7. Preheat oven to 400 degrees F.
8. Spoon cheery mixture evenly into bottom of pie crust.
9. Top with second crust.
10. Bake for 10 to 15 minutes.
11. Reduce heat to 350 F.
12. Bake 30 minutes, or until filling is bubbly and crust is light brown. |
