MAKES: 6 servings

INGREDIENTS:

• 6 cups Cherries

• 1-3/4 cups Sugar

• 1/3 cup Tapioca Pudding mix

• 1 teaspoon Lemon peel

• 1 teaspoon Orange peel

• 1/8 teaspoon Salt

• 1 cup All purpose flour

• 1/3 cup Vegetable Shortening

• 1/4 teaspoon Salt

• 4 Tablespoons Water

• 2 Tablespoons Butter

• 1 cup Cream, light whipping

METHOD:

• Pit cherries. In a large bowl, sprinkle cherries with sugar, quick cooking tapioca, lemon, and orange peel and 1/8 teaspoon salt. Toss to blend. Let stand while making pastry. 

• In a bowl, combine flour, shortening, and 1/4 teaspoon salt. Cut shortening into flour using a pastry blender or two knives until mixture resembles coarse meal. Gradually stir in enough water until pastry leaves sides of bowl and forms ball. Roll out on lightly floured board to 10-inch circle. 

• Spoon cherry mixture into a 6-cup shallow baking dish. Dot with butter. Top with pastry. Seal edges and flute. Cut several slits in center. 

• Bake at 425 degrees F. for 45 minutes or until pastry is golden. Cool on a wire rack at least one hour. Serve with cream.

NUTRITIONAL INFORMATION:

• Calories: 613.95cal

• Protein: 4.16g

• Fat: 29.32g

• Fiber: 1.45g

• Cholesterol: 57.06mg

• Vitamin A: 174.51 RE

• Vitamin C: 6.05mg

• Vitamin D: 22.73 IU

• Vitamin E: 3.45mg

• Thiamine: 0.17mg

• Riboflavin: 0.19mg

• Niacin: 1.34mg

• Sodium: 218.61mg

• Calcium: 59.55mg

• Potassium: 235.41mg