I've made this recipe three times and all attempts have been flawless and delicious! Some observations: when the filling ingredients are initially blended together, the sugar/tapioca will tend to stay white, dry and separate from the cherries. You'll need to let the cherries thaw some to juice up and soak into the sugar mix. That way, the sugar and tapioca will cling better with the cherries and distribute evenly once spooned into the pie dish. And don't skimp on the 15 minutes rest time because the tapioca needs to soak in the juices before baking. And last, to cut waste I just used 2-12 oz bags of frozen cherries and 1-6oz bag of dried cherries (to avoid leftover ingredients), which brought the volume a little higher than the recipe called for, but it still easily fit into my pyrex pie dish. This addition didn't make the pie runny either...thank goodness! :)
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