Father's Day Cherry Pie

This Sunday is Father's Day and that means my husband's favorite pie. I thought you might like to try it for your Father's Day celebration or picnic. Have a wonderful weekend and Happy Father's Day to all of the terrific Dads out there and to those wonderful people who represent Dad to so many who love them.
Cherry Pie
What You Need
     2  Tbsp  uncooked quick-cooking tapioca
     6  Cups  pitted sweet cherries
     3/4  Cup  granulated sugar
     1/4  cup  cornstarch
     1  Tbsp  fresh lemon juice
     1/4  tsp  almond extract
     1/8  tsp  salt
     1  Pre-made refrigerated pie dough (such as Pillsbury)
     Cooking spray
     2  Tbsp  water
     1  Large egg white
     2  Tbsp  turbinado sugar( optional* use granulated sugar if you prefer)
     Spice or coffee grinder
     Rolling Pin
     9 Inch pie dish
     Large bowl
     Small bowl
     Basting brush
     Foil
     Wire cooling rack

Before you start: Preheat oven to 400° spray pie dish with cooking spray.
Let's Make It! Place tapioca in a spice or coffee grinder; process until finely ground.
Combine tapioca, cherries, sugar, lemon, almond extract and salt in a large bowl, combine well.
Let cherry mixture stand 30 minutes; stir to coat well.
 Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into pie dish coated , allowing dough to extend over edge of plate.
Spoon cherry mixture and any remaining liquid into dough.
Roll remaining (9-inch) dough portion into a 12-inch circle.
Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture.
Fold edges under; crimp with the back of a fork.
Combine 2 Tbsp water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie,
and sprinkle dough evenly with 2 tablespoons turbinado sugar.
Bake at 400° for 20 minutes.
Loosely cover edges of pie-crust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly.
 Cool pie in pan for 45 minutes on a wire rack.
Serves 8-10