2 frozen Pillsbury pie crusts, defrosted
4 cups washed and pitted tart cherries
3/4 cup white sugar
3 Tablespoons quick tapioca
1 tsp lemon juice
1 egg, beaten
some white sugar for sprinkling
Preheat oven to 350 degrees. Open the box containing 2 frozen pie crusts and leave them on the counter to defrost. Unroll one crust and center it on the pie tin. Unroll the second pie crust onto a cutting board and cut long strips - this will be your lattice.
Mix cherries, sugar, tapioca and lemon juice in a large bowl. Allow to sit 15-20 minutes. Stir well and pour into the pie crust covered tin. Lay the strips of crust across the cherry mixture and arrange into a lattice or basket weave pattern. Pinch dough strips to edge of pie shell to seal the strip. Brush crust lattice and rim with a beaten egg. Sprinkle entire top of pie with a little white sugar.
Bake at 350 degrees for 50-60 minutes. Serve warm or at room temperature with creamy vanilla ice cream. Enjoy!
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