5; Food Talk Recipes & Ghatter by Fern Thomas Hi Neighbor! Cherry Pie -A Family Favorite fti v.' . A' , ' X - - K. yX sVVv.' - j,"v''y -; . ..Ty - - ly sr i . y' y f Cheers will be loud and long when Ma bakes the family's favorite dessert, Cherry Pie, and if she uses quick-cooking tapioca as the pie thickener, she will feel mighty pleased at the ease with which she made it. Quick-cooking tapioca, you know, requires no special blending. blend-ing. Furthermore, it permits only the true fruit flavor and color to come through. Try this recipe for Cherry Pie and please your folks tonight. i Cherry Pie IVz to 3 tablespoons quick-cooking tapioca 1 cup sugar Vs teaspoon salt .4 cups (2 No. 2 cans) drained pitted red sour cherries (water-packed) , Vz cup cherry juice Pastry for two-crust 9-inch pi . 1 tablespoon butter Combine quick-cooking tapio.ca, sugar, salt, cherries and juice. Roll half the pastry Vs inch thick. Line 9-inch pie pan and trim pastry at edge of rim. Roll remaining pastry V inch thick and cut several 2-inch slits or a fancy design near center. Fill pie shell with cherry mixture. Dot with butter. Moisten edge of bottom crust. To adjust top crust, fold pastry in half or roll loosely on rolling pin; center on filling. Open slits with a knife. (Well-opened slits are important to permit escape of steam during baking.) Trim top crust, allowing it to extend V2 inch over rim. To seal, press top and bottom crust together on rim. Then fold edge of top crust under bottom crust and flute. Bake in hot oven (425F.) 55 minutes, or until syrup boils with heavy bubbles that do not burst. Cherries packed in syrup may be used. Decrease sugar to cup.