All Butter Pie Crust Double Crust Recipe -- https://www.modernhoney.com/butter-flaky-pie-crust/
Cherry Pie Filling:
3TablespoonsTapioca Pearls
3TablespoonsCornstarch
1 1/3cupWater(divided)
1 1/3cupsSugar
3/4teaspoonCinnamon
1/2teaspoonNutmeg
1/2teaspoonSalt
5cupsCherries(frozen)
1teaspoonFresh Lemon Juice
3TablespoonsButter
Egg Wash1 egg whisked with 2 Tablespoons milk or water for brushing on pie crust
Sparkling Sugaroptional for sprinkling on pie crust
Instructions
Roll out pie dough and use one pie crust to line at 9 inch pie pan. Chill the pie crust dough as you make the cherry pie filling.
To make the pie filling, blend the tapioca and cornstarch with 1/3 cup water in a bowl and set aside.
Stir together sugar, cinnamon, nutmeg, and salt in a saucepan. Add remaining 1 cup of water and lemon juice and bring to boil over medium-high heat.
Once it is boiling, gradually add the tapioca mixture while whisking constantly, and return to boil. Cook for 5 minutes.
Add the frozen cherries and simmer for 2-3 minutes.
Remove the pan from heat and stir in butter.
Chill in refrigerator for 30 minutes.
Preheat oven to 425 degrees. Pour the cherry filling into the dough-lined pan.
To make lattice: Roll out the second pie crust and cut dough into large strips. Lay half of the strips over the filling parallel to each other. Fold every other strip in half, back on itself. Lay down another strip across the first set so that it crosses every other strip and then unfold the strips. Continue to make lattice pattern.
Trim the excess dough and crimp the edges to seal. Brush it lightly with egg wash. Sprinkle with sparkling sugar (optional).
Place the pie on a baking sheet and place in oven. Bake for 30-40 minutes, covering the crust with pie shields or tin foil half way through baking to avoid it from browning too much.
Let the pie rest for 30 minutes to set up before cutting into slices.
Serve with vanilla bean ice cream
Notes
** If using a larger pie pan such as a deep-dish pie plate, I would suggest doubling the recipe (or at least by 1 1/2 times) to fill the pie plate.