Cherry Streusel Pie

• FILLING:
• 3 gal. frozen pitted tart cherries
• 2 qt. sugar
• 3 cups instant tapioca
• STREUSEL TOPPING:
• 2 cups sugar
• 2-1/2 qt. flour
• 4 cups butter, softened
• SHELL:
• 14 each Prepared 9-inch pie crusts

1. Filling: Place cherries in steam-jacketed kettle or heavy saucepot.
2. Bring to boil.
3. Combine sugar and tapioca.
4. Add to cherries; cook 5 minutes or until mixture comes to a boil, stirring occasionally.
5. Remove from heat; cool to room temperature or cover and refrigerate several hours or overnight.
6. Streusel Topping: Place sugar and flour in 12-quart mixing bowl fitted with paddle attachment.
7. Beat on low speed until well blended.
8. Add butter; beat on low speed 1 minute or until mixture resembles coarse crumbs.
9. For each pie: Pour 1 quart of the Filling into each crust; top with 1 cup of the Streusel Topping.
10. Bake in 400F-conventional oven for 25 to 30 minutes or until topping is browned.

cherries, sugar, tapioca, streusel, sugar, flour, butter, shell

Taken from www.kraftrecipes.com/recipes/-2360.aspx (may not work)