- 3 cups flour
- 1 tsp. salt
- 2 tbsp. sugar
- 2 1/2 sticks butter
- 1 egg
- 5 cups fresh sweet cherries, pitter (or frozen)
- 3 tbsp. quick-cooking tapioca
- 1 1/4 cups sugar
- 1/8 tsp. salt
Directions:
1. To make dough: place flour, salt and sugar in the bowl of a mixer fitted with a paddle attachment, combine on low speed. Cut butter into small cubes, add to bowl. Mix on low until butter resembles pea-size balls, then add 1/4 cup cold water, 1 tablespoon at a time. Mix until well combined.
2. Divide dough in half. Shape each piece into a flat, round disk. Roll each between 2 pieces of parachment or waxed paper. Chill (in paper), lying flat for at least 1 hour.
3. To make filling: place cherries in a bowl. Toss with tapioca, sugar and salt. Let sit for 20 minutes.
4. Preheat oven to 425 degrees. Remove dough from refrigerator and place on a countertop. Remove top piece of parchment from 1 sheet and lay it dough side down in a 9.inch pie pan. Pull the other piece of paper off, and let dough sit for a few minutes to soften. Work with other dough sheet to prepare lattice top. Peel off top piece of paper and immediately place it back on dough. Flip dough over, remove and discard the other piece of paper. Cut dough into 1/2 inch strips.
5. Pour filling into pie shell. Lay half of dough stripes evenly across the top, keeping a 1/4 to 1/2 inch gap between stripes. Form a lattice by weaving the remaining strips perpendicular to the first layer.
6. Trim excess dough around rim so edges of lattice match up with the 1/2 inch overhang of bottom crust. Dust your fingers with flour, pinch top and bottom layers of dough together to form a ridgeg crust.
7. Place pie pan on a baking sheet, and set it on a rack in bottom third of oven. Bake for 10 minutes. Meanwhile beat egg in a bowl. Pull pie out of oven and brush egg on crust. Return to oven and lower heat to 350 degrees. Bake for 45 minutes. Remove from oven and allow to cool at least 1 hour before you serve it.
