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Ingredients:

• The quantities of both sugar and tapioca are variable depending on the sweetness and juiciness of the fruit.
• 6 cups fruit, prepared cored, peeled, sliced and if doing cherries use 4 cups drained
• 1 tsp grated orange or lemon zest or cinnamon for apple - 1 tsp vanilla and 1/2 tsp cinnamon with cherries
• 2 tsp lemon juice
• 2/3 cup to 1 cup honey or maple syrup
• 3-4 Tbs Minute Tapioca - up to 5 or 6 if less juice desired
• 2 Tbs butter

Instructions:

1. Make Pie dough and refrig 30 min
2. Heat oven to 400
3. Mix fruit with sweetener and spices. Adjust to tast befor adding tapioca. (lattice top - set some fruit mix aside without tapioca to put on top when pie is filled)
4. Roll out bottom pie dough and put in pie plate. Add fruit and tapioca mix. Dot with butter and set aside.
5. Roll out top crust or lattice and top pie.
6. Set pie on baking sheet. Place in preheated oven and turn oven down to 350. Bake for 1 hour, checking after 35 minutes. Rotate if not browning evenly. Juices should bubble before pie is removed from oven.
7. Leave pie to cool for one hour until juices thicken.

Pie Crust Recipe here.