The tapioca I bought must not have been "quick-cooking", because I ended up with hard grains of tapioca on top of the pie and the insides didn't thicken at all. Perhaps tapioca just wouldn't work with the lattice-crust I made, but it sounds like other folks have had success using tapioca with a lattice-crust. This recipe should specify that there are different types of tapioca, and list the specific varieties that actually do work. Apart from that, 4 cups of cherries was not enough to fill the pie, so it was kind of drippy and hollow. Also, I had sweet cherries, and even 1/2 cup of sugar was overkill. In the end, my pie was edible, you just had to swallow the tapioca grains and eat it like a cobbler. I'll give this recipe another shot with some different tapioca and less sugar next time.
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