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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 (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) |
1 cup sugar |
3 tablespoons uncooked quick-cooking tapioca |
1 tablespoon fresh lemon juice |
1/8 teaspoon salt |
2 tablespoons chilled butter, cut into small pieces |
Directions:
1. Preheat oven to 375°.
2. 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.
3. Combine cherries, 1 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.
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