Take advantage of fresh cherry season with this delightful dessert.

1/4 cup quick-cooking tapioca
1/4 teaspoon salt
3/4 cup granulated sugar
4 cups fresh cherries — carefully pitted
1 15 1/2 box refrigerated pie crusts
12 ounces cream cheese — softened
1 extra large egg
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

1. Preheat oven to 350*.
2. In a large zip top bag, combine tapioca, salt, sugar, and cherries. Shake the bag to coat the cherries and set aside.
3. Fit one pie crust into a 9 or 10 inch deep dish pie pan, pressing evenly against the sides and bottom. Trim the crust just beyond the edges of the pan.
4. In a large bowl, use an electric mixer to beat the cream cheese until smooth. Beat in the egg, sugar, vanilla, and salt. Spread into the bottom crust.
5. Give the cherries another good shake in the bag to distribute the sugar mixture and pour on top of the cream cheese filling.
6. Roll out the top crust and either cut 1″ wide slices to form a lattice crust, or cover the cherries with the full top crust. Trim, crimp together the edges of the top and bottom crusts, and cut several vents in the top.
7. Place the pie on a foil lined baking sheet in case of drips.
8. Bake 45 – 55 minutes or until golden brown and bubbly. Check half way through baking time. You may need to shield the edges of the crust to prevent burning.
9. Cool the pie to touch, then refrigerate to firm. This pie may be served cold or warm, but will cut more evenly if chilled. Individual slices may be warmed before serving.

Servings: 8