Delicious Cherry Pie - The Easy Way
- 2 Pillsbury pie crusts, thawed
- 1 21 oz can of cherry pie filling
- 1 14.5 oz can of tart cherries in water (or syrup, see above)
- 1/4 cup of tapioca pearls
- 1 egg, separated
Preheat oven to 425.
Crack the egg and separate, putting the egg yolk into one small dish or glass and the egg white into another. Whisk the egg white gently, then brush the egg white onto the bottom of the pie crust. This prevents the bottom of the crust from getting soggy. Do not discard the leftover egg white.
Put the tapioca pearls into a spice grinder or food processor. Grind/process for about one minute, or until the pearls are extremely finely ground. In a large bowl, mix the pie filling, the canned cherries, and the ground tapioca pearls. Pour the mixture into the pie pan. Top with a lattice crust, a decorative lattice-ish crust made with cut-outs (see star crust below), or a second full crust. Press the edges of the lattice/second crust/other into the sides of the first crust to seal the pie. If using a second full crust, slice with a knife near the center a few times to vent. Cherry pie loves to bubble like crazy.
Whisk the egg yolk with the remaining egg white and a tablespoon of water, then brush over the top of the pie.
Place the pie in the oven and bake for 20 minutes. Remove the aluminum foil and return the pie to the oven. Bake for another 20 – 30 minutes or until the pie is golden brown. Cool on a rack, then serve with vanilla ice cream.
Refrigerate leftovers for maximum shelf-life.