Heat oven to 450 F. Sort, rinse, stem and pit cherries. Mix cherries,
sugar, tapioca, and kirsch in large bowl; let stand for 1 minutes.
Pour fruit into unbaked pie shell and dot with butter. Cover with top
crust (slashed to allow steam to escape) or lattice pastry. Bake
10 minutes at 450 F. Then reduce oven temperature to 350 F and
continue baking until golden brown, about 40 more minutes. Cool on
wire rack.
Per serving: 501 cal; 22 g fat; 8 mg cholesterol; 496 mg sodium;
38% from fat
