- 3 cups all-purpose flour
- 1 tsp. salt
- 2 Tbsp. sugar
- 2 1/2 sticks butter
- 1 large egg
- 5 cups fresh sweet cherries, pitted (or frozen cherries, thawed and drained)
- 3 Tbsp. quick-cooking tapioca
- 1 1/4 cups sugar
- 1/8 tsp. salt
Divide dough in half. Shape each piece into a flat, round disk. Roll each between 2 pieces of parchment or waxed paper until dough is 1/8-inch thick. Chill (in paper), lying flat, for at least 1 hour before using.
To make filling: Place cherries in a bowl. Toss with tapioca, sugar, and salt; let sit for 15 minutes.
Preheat oven to 425°. 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. When it has become pliable, gently press it into pan. Trim edges, but leave a 1/2-inch overhang.
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.
Pour filling into pie shell. Lay half of dough strips evenly across the top, keeping a 1/4- to 1/2-inch gap between strips. Form a lattice by weaving the remaining strips perpendicular to the first layer (again keeping a 1/4- to 1/2-inch gap between strips).
Trim excess dough around rim so edges of lattice match up with the ½-inch overhang of bottom crust. Dust your fingers with flour, then pinch top and bottom layers of dough together to form a ridged crust. Continue crimping dough around entire pie shell, flouring your fingers as needed.
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°; bake for 45 minutes or until crust is golden brown and fruit is bubbling and thickened. Remove from oven. Allow to cool at least 1 hour before serving.