Evan's Cherry Pie filling
Better than canned, oh yes it is!
1 1/3 cups sugar
4 tablespoons tapioca starch or quick-cooking tapioca
1 tablespoon corn starch
6 cups pitted Evans cherries
1 tsp. lemon zest
2 tablespoons butter or margarine
4 tablespoons tapioca starch or quick-cooking tapioca
1 tablespoon corn starch
6 cups pitted Evans cherries
1 tsp. lemon zest
2 tablespoons butter or margarine
In a large pot, place cherries, sugar, tapioca, cornstarch and lemon
zest. Cook on medium high for 10 minutes, stirring often, add butter.
zest. Cook on medium high for 10 minutes, stirring often, add butter.