6 cups (1.5 litres) fresh cherries, pitted and halved

1/2 cup (125 ml) sugar

Juice of 1/2 lemon

1 tablespoon (15 ml) quick-cooking tapioca

2 pie crusts

2 teaspoons (10 ml) milk

2 teaspoons (10 ml) sugar

In a saucepan, combine the cherries, sugar, and lemon juice. Bring to a boil over medium heat while stirring, and sprinkle with the tapioca. Simmer for 5 minutes. Pour into a large bowl. Let cool and refrigerate for 1 hour and 30 minutes.

With the rack in the lowest position, preheat the oven to 180 °C (350 ° F).

Fit a pie crust into a 23-cm (9-inch) pie plate. Make a few incisions in the middle of the second crust. Set aside.

Spoon the filling into the chilled pie shell and top with the second pie crust. Tightly seal the dough by pressing the edge with a fork or your fingers. Brush with the milk and sprinkle with the sugar. Bake for about 40 minutes. Allow to cool.

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