1/2 of a 15-ounce package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 large egg white, lightly beaten
1 tablespoon sugar
4 cups pitted fresh cherries (about 1 3/4 pounds)
3/4 cup sugar
3 tablespoons uncooked quick-cooking tapioca
1 tablespoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons chilled butter
Instructions
Preheat oven to 375°. Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 tablespoon sugar. Bake at 375 for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack. Combine cherries, 3/4 cup sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375° for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.
