Serves: 5
Total Calories: 438
Yield: One 9 Inch Pie

FILLING
3 (14 1/2-ounce) cans pitted, unsweetened red cherries (often called pie cherries) with liquid poured off
2 tablespoons lime juice (or lemon juice)
1 cup maple syrup
1/4 cup minute tapioca
CRUST
Crust recipe from Apple Pie

Prepare the crust and let chill 30 minutes. In last 10 minutes, position a rack in the lower third of the oven. Preheat oven to 425 degrees. Com bine cherries, lime juice, maple syrup, and tapioca, and set aside to sit about 15 minutes. Roll out dough into two circles and place one circle in the bottom of a 9-inch pie dish. Fill with cherry mixture. Top with second crust and, using a sharp knife, cut about 6 slits for air vents. If you’re feeling partic ularly fancy, you may flute the edges. Cover edges with aluminum foil or, better yet, a pie crust shield, available at cooks’ stores or online. Bake at 425 degrees for 30 minutes. Slip a baking sheet beneath the pie to catch any drippings. Reduce heat to 350 degrees, and bake about 30–35 minutes more, or until top is golden brown, and thick juices bubble up through the slits. Let cool com pletely on a rack for several hours before cutting, as it needs to set.

Nutritional Facts:

Serves: 5
Total Calories: 438
Calories from Fat: 35

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Apple Pie
Cherry Pie