Cherry Pie

If anyone goes to the farmer's markets in Alton, Jerseyville, or Brighton, you have probably seen the Krueger's Orchard tent. Currently they are selling the most delectable pie cherries I have ever seen (yes, so this is the first year I have seen a fresh pie cherry, so what?). Anyway, if you decide to take on the effort & bake your own fresh cherry pie, here is what to do!

Fresh Cherry Pie
adapted from Chez Panisse Fruit, by Alice Waters

1 recipe double crusted pie crust, divided, rolled out & refrigerated
2 lbs pie cherries, pitted
1 c sugar
3 T minute tapioca
1 T kirsch or amaretto

Preheat oven to 450 degrees F (yes, you must turn it down partway thru baking or you will burn your pie)
1. Mix all ingredients (except the crust) and allow juices to dissolve sugar & soften the tapioca for about 20 minutes.
2. Add cherry mixture to pie crust, put on top crust - a lattice crust is recommended to allow steam to vent out of pie to prevent a sogginess. Crimp edges together in your desired fashion, then put into the oven. You may want to put a cookie sheet directly under the pie to prevent a nasty mess if your pie looks like it could bubble over during baking.
3. After 10 minutes turn the heat down to 350 degrees and continue baking for 30-35 minutes or until top is golden brown & pie is bubbling thick cherry juice bubbles.