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
