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1
Thaw the frozen cherries; do not drain off the juice.
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2
In a large mixing bowl, combine 1 cup sugar and the tapioca.
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3
Add the undrained cherries and the apples, tossing to coat.
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4
Let stand for 20 minutes, stirring occasionally.
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5
Pastry: Preheat the oven to 375F (190C).
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6
In a mixing bowl, stir together the flour and salt.
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7
Cut in the shortening until the pieces are the size of small peas.
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8
Sprinkle the water, one tablespoon at a time, over part of the flour; toss gently with a fork.
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9
Push to the side of the bowl.
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10
Repeat until all is moistened.
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11
Divide the dough in half.
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12
Form each half into a ball.
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13
For the bottom crust, on a lightly floured surface, flatten one ball of dough and roll into a 12-inch circle.
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14
Line a 9-inch pie plate with the pastry.
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15
Trim the pastry to the edge of the pie plate.
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16
Roll out the remaining pastry for the top crust; cut into strips for a lattice crust or cut slits for the steam to escape.
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17
Spoon the filling into the pie crust; dot with the butter or margarine.
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18
Add the top crust, trimming 1-inch beyond the edge of the pie plate.
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19
Fold until the edge.
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20
Seal and flute.
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21
Brush the top crust with milk.
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22
Sprinkle with 2 teaspoons sugar and the nutmeg.
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23
Cover the edge of the pie with foil to prevent overbrowning.
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24
Bake for 25 minutes.
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25
Remove the foil and return to the oven for 20 to 25 minutes more, or until the crust is golden and the filling is bubbly.
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26
Cool on a wire rack.
