Prep Time: 35 minutes
Cook Time: 65 minutes
2 tablespoons uncooked quick-cooking tapioca
6 cups pitted sweet cherries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
1 (15-ounce) package refrigerated pie dough
2 tablespoons water
1 large egg white
2 tablespoons turbinado sugar
1) Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.
2) Preheat oven to 400 degrees.
3) 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 the 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. (Or you can use a cookie cutter to cut out pie dough and place on top of pie mixture as I did with the hearts, pictured above)
4.) Combine 2 tablespoons water and egg white into 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 degrees for 20 minutes. Shield 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.