1 baked 8 1/2 or 9 inch pie shell

Cream 5 or 6 oz. cream cheese with 3 tbsp. sugar. Whip 5 or 6 oz. heavy cream (add few grains salt and 3 tbsp. sugar gradually) until fairly stiff.

Add 1+ tsp. vanilla extract (to taste). Blend whipped cream into cream cheese with electric mixer at medium speed until smooth. Spread into pie shell and refrigerate about 15 minutes before spreading fruit on top.

TOPPING:

Strain juice from a 1 lb. can sour cherries into 1 quart saucepan. Add 4 1/2 tsp. tapioca and 6 tbsp. sugar to juice and let stand minimum 15 minutes. Bring to boil, stirring; add cherries and bring just to boiling pint. Remove from heat. When cool, spoon over cheese filling.

Note: Best to prepare topping before starting to make the pie, even the day before.