2 c. fresh sour cherries (I use 3 c.)
1/3 c. juice (should get enough from the cherries)
1/3 c. granulated sugar
1/3 c. brown sugar
3 tbsp. minute tapioca
1 tbsp. melted butter

Combine cherries and juice, sugar, and tapioca. Let stand 15 minutes. Pour into pastry lined 9 inch pie pan. Dot with butter. Bake 10 minutes at 425 degrees another 30 minutes at 350 degrees.

Variations: Try same recipe using half sour cherries and half black sweet cherries. Makes a delicious different pie.