Easy Cherry Pie

Directions

1. 1
   Make dough, divide into two disks, wrap in plastic and chill.
2. 2
   Put cherries, sugar, lemon juice, nutmeg, quick cooking tapioca, salt into a bowl and gently mix together until well coated.
3. 3
   Roll out the bottom dough and place in your pie pan.
4. 4
   Pour filling into crust. (Note: Cherries are a very juicy fruit so fill your pie pan to within 1/2 inch of the rim so they won't boil over when baking.)
5. 5
   Dot with butter and set aside.
6. 6
   Roll out remaining dough and lay over the fruit, or cut strips and make a lattice top.
7. 7
   Trim excess dough from edges and crimp.
8. 8
   Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar.
9. 9
   Place pie in refrigerator to chill while oven is preheating to 425° F.
10. 10
    Bake at 425° F on the middle rack of the oven until crust is just golden, about 20 minutes.
11. 11
    Reduce heat to 375° F; bake until golden brown and there is some steady bubbling in the filling, about 30-35 minutes more.
12. 12
    Let cool before serving.