Sweet Cherry Pie

Recipe by Lori K.
READY IN: 1hr 30mins
YIELD: 1 pie




  • Combine tapioca, pitted cherries, and next 5 ingredients (through salt) in large bowl. Toss well. Let cherry mixture stand 30 minutes. Stir to combine.
  • Preheat oven to 400 degrees.
  • Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate.
  • Spoon cherry mixture and any remaining liquid into dough.
  • Roll remaining (9-inch) dough portion into 12-inch circle. Cut dough into 12 (1-inch wide) strips. Arrange in lattice pattern over cherry mixture. Fold edges under bottom dough and crimp.
  • Combine 2 TBS water and egg white in small bowl. Brush mixture over dough on top of pie. Sprinkle dough with 2 TBS turbinado sugar.
  • Bake at 400 degrees for 20 minutes. Shield edges of piecrust with foil. Continue baking for 40 minutes or until piecrust is golden brown and filling is thick and bubbly.
  • Cool in pie pan for 45 minutes on wire rack before cutting.