Classic Cherry Pie

Ingredients

• 15 cups cherries unsweetened sour pitted drained canned
• 1 large eggs 
• 0.3 cup cooking tapioca 
• 15 oz pie crust dough refrigerated (containing 2 crusts)
• 1.3 cups sugar 
• 1 tablespoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• aluminum foil

Directions

1. In a bowl, mix cherries, 1 1/4 cups sugar, tapioca and vanilla.
2. Let stand for 15 minutes, stirring occasionally. Preheat oven to 375F. Line a rimmed baking sheet with foil and place in lower third of oven.
3. Unroll one pie crust; transfer to a 9-inch pie plate.
4. Pour in filling. Unroll second crust and cut into 3/4-inch strips with a sharp knife.
5. Place half of dough strips across pie, spacing evenly. Arrange remaining strips in opposite direction atop first, lifting strips and weaving to form a lattice. Press ends to edge of bottom crust; trim overhang. In a bowl, whisk egg with 1 tsp. water.
6. Brush over crust; sprinkle with remaining 1 tsp. sugar.
7. Place pie on baking sheet in oven and bake until crust is golden brown and filling is bubbling, about 1 hour.
8. Remove pie from baking sheet.
9. Place on a wire rack to cool for at least 1 hour before slicing and serving.