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
