Majestic Cherry Pie

• 1 cup plus 1 tablespoon sugar, divided
• 2 tablespoons all-purpose flour
• 2 tablespoons quick-cooking tapioca
• 1/8 teaspoon salt
• 3-1/2 cups pitted fresh Rainier cherries
• 1 cup halved pitted fresh Bing cherries
• 1 tablespoon lemon juice
• 4-1/2 teaspoons butter
• Pastry for double-crust pie (9 inches)
• 2 teaspoons milk

1. In a large bowl, combine 1 cup sugar, flour, tapioca and salt. Add cherries and lemon juice; toss to coat. Let stand for 15 minutes.
2. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with remaining sugar.
3. Bake at 400u0b0 for 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

sugar, flour, tapioca, salt, fresh rainier cherries, bing cherries, lemon juice, butter, pastry, milk

Taken from www.tasteofhome.com/recipes/majestic-cherry-pie/ (may not work)