Can she bake a cherry pie? Well, yes. It'll taste fine, but it'll look funny.
Once I decided to go back to making pie crusts from scratch instead of buying a ready-made crust, I opened the door to madness. I followed the instructions for a double-crust 9-inch pie to the letter, but the crust always came up short. Now, shortness is a good thing in pie crusts when you're talking about flakiness, but not when you're referring to coverage.
I was convinced that I was working with 9-inch pie plates. I measured the ingredients precisely. I rolled out the dough as thin as I could. There was never enough dough to go around. I double-checked the measurements. I added more water. I rolled the dough chilled. I rolled the dough warm. I blamed the humidity. The gap remained. Never quite enough dough.
As a last resort, I measured the pie plates. Both are 10-inch plates. I'd had them for decades, and just assumed they were standard 9-inch plates. Turns out the flakey one was me. Next time I will use the recipe for a double-crust 10-inch pie.