Equipment: Digital Scale (preferred), 9″ Pie Plate, Large Mixing Bowls, Measuring Cups and Spoons, Fork or Pastry Blender, Baking Sheet, Cherry Pitter (optional), Cooling Rack

Before You Dive In – Prep: Please read!

• This recipe is for an unbaked double crust, 9″ deep-dish pie
• Prepare pie crusts, roll out and keep refrigerated until ready to use
• Halve and pit cherries
• Finely ground tapioca if granules are large
• Move oven to center rack and place baking sheet on rack
• Preheat oven to 400 degrees Fahrenheit (204 C)
• Butter pie plate or spray with non-stick spray, try our non-stick baking Goop

Step 1: Take out of the refrigerator the rolled out, bottom pie crust. Allow to sit for about 5 minutes until crust is easy to place in the pie plate. Mold the bottom crust into the pie plate and allow the edge to remain unfinished. Sprinkle 1 T of coarse sugar over the bottom of the crust and return to the refrigerator while you prepare the top crust and filling.

Step 2: Take out the top, rolled out pie crust. Slice thin strips to form the lattice top. Strips may be as thin or wide as you prefer them to be. Return the top crust, (now sliced), to the refrigerator until ready to place strips on the pie.

Step 3: In a large bowl, combine all of the filling ingredients with the exception of the butter. Mix well.

Step 4: Remove the bottom crust from the refrigerator and pour in the cherry filling. Dot with butter cubes.

Step 5: Remove the strips of dough from the refrigerator and carefully thread the strips over and under each other on top of the pie. Allow the strips to flow over the edge. If threading is difficult, don’t bother weaving. I often just lay strips one way, and then turn the pie a quarter turn and then lay the rest of the strips over the first batch to look like a checkerboard. Pinch the edges together to form the crust that looks good enough to eat to you. Tear off any extra dough and pinch. You do not need a degree in pie decorating to make a delicious, kickin’ pie!

Step 6: Whisk together the egg and liquid of choice (sometimes, we wash with just egg or cream….) Brush the egg wash over the lattice. Sprinkle sugar over the top if desired.

Step 7: Place pie on the baking sheet in a preheated 400 F/204 C oven. Bake for 20 minutes. Place a pie crust shield over the pie and reduce the heat to 375 F/190 C. Bake for an additional 40-60 minutes. The middle of the pie should be bubbly – that is when you know the pie is done. It takes time for the tapioca to set. If the the pie looks like it’s getting a bit too brown, feel free to tent with foil.

Step 8: When the middle of the pie is bubbly, remove from the oven and place on a cooling rack. Allow to cool for several hours before cutting. Refrigerate after the first day. Best when eaten within 2-3 days.

Enjoy!