Easy Cherry Pie (Frozen Cherries/Extreme Low Fat)

• double crust pie crust (to fit an 8-inch pie pan, see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust or use your own favorite pastry recipe)
• 1 (12 ounce) bagfrozen unsweetened cherries (thawed and very well drained)
• 34 cup sugar
• 1 tablespoon cornstarch, plus
• 1 12 teaspoons cornstarch
• 1 tablespoon quick-cooking tapioca, plus
• 2 teaspoons quick-cooking tapioca
• 1 teaspoon half-and-half cream
• 2 -3 teaspoons sugar

1. Set oven to 425 degrees.
2. Prepare a glass 8-inch pie plate.
3. Roll out one pastry into about a 9-1/2-inch circle.
4. Gently fit into bottom of the pie plate.
5. In a bowl combine the well-drained cherries, 3/4 cup sugar, cornstarch and tapioca; toss gently to combine.
6. Spoon the cherry mixture into the pie crust.
7. Top with remaining pastry.
8. Press edges of bottom and top pastry together, then trim and flute.
9. Cut a couple of steam vents in the top pastry.
10. Brush the top of the crust with half and half cream, then sprinkle with 2-3 teaspoons sugar.
11. Place the pie on a baking sheet to catch spills.
12. Bake at 425 degrees for 10 minutes.
13. Reduce heat to 375 degrees, continue to bake for about 45-50 minutes longer or until crust is golden and the pie is bubbly (cover edges with foil if necessary to prevent browning).
14. Cool pie on a rack, before slicing.

crust pie crust, cherries, sugar, cornstarch, cornstarch, tapioca, tapioca, cream, sugar

Taken from www.food.com/recipe/easy-cherry-pie-frozen-cherries-extreme-low-fat-158816 (may not work)