better cherry cobbler

This is a redo on the fresh fruit cobbler fiasco of a few days ago.

Pretty simple.

Take the stems and stones out of about

• 1 quart (4 cups) fresh cherries.

Mix with

• 1/3 cup small pearl tapioca

sprinkle with

• 1/3 cup granulated or brown sugar

Mix all the ingredients thoroughly together.

The hard part (for impatient cooks like me):

• Let stand for 15 minutes so the tapioca can start absorbing some of the cherry juice.

Pour into pie plate.

Cover with pie crust from box mix. (I didn't have sufficient counter space to roll out the dough, so I patted it out between my hands and assembled an air-tight crust --in pieces.)

Cook in pre-heated 350 degree F oven until crust is golden brown.

Tasted pretty good.