Mix in the tapioca and salt. It will look like wet sand on the cherries.

OR

If you are using cornstarch instead of tapioca, pour off some of the juices that collect on the bottom of the mixing bowl into a smaller bowl. Dissolve the cornstarch into this juice, then pour it all back on the cherries. Add the salt.

Roll out the chilled pie crust to a 13-inch circle, working quickly and keeping everything as cold as possible. See notes for the link to my step-by-step tutorial on how to make a Flaky Pie Crust.

To make the lattice crust:

Roll out the second chilled pie crust to a 13-inch circle. Cut the circle into 1-inch wide strips.

Place 5 strips of dough horizontally over the pie filling, with the longer strips in the center and shorter strips towards edges. Don’t forget to save some of the longer strips for the vertical rows.

Fold the 2nd and 4th strips halfway back and place a long vertical strip of dough in the center of the pie. Fold the 2nd and 4th strips back over the vertical strip.

Next, fold back the 1st, 3rd, and 5th strips and place a vertical strip next to the first one. Fold the 1st, 3rd, and 5th strips back over the second vertical strip.

Next, fold the 2nd and 4th strips back and place a short vertical strip of dough on the outer edge of the pie. Fold the 2nd and 4th strips back over the third vertical strip.

Complete the same steps for the other half of the pie.

Fold the edges of the lattice under the excess of the bottom crust. Press into an even rim of dough and flute or crimp as desired.

To bake the pie:

Freeze the pie for about 30 minutes before baking. This helps the top crust and crimped edge to keep its shape while baking.

Brush the top crust of the pie with egg wash. I use an egg white mixed with 1 tablespoon water. For an even more golden color, you can use the whole egg. You can also mix the egg with milk or cream. Sprinkle regular granulated sugar or coarse raw sugar over the top crust.

Bake the pie on a non-insulated, metal baking sheet on the bottom third of a 425 F oven for 20 minutes. Lower the heat to 375 F and continue baking until the crust is golden brown and the cherry filling is bubbling steadily, even in the center of the pie. If the crust starts to over-brown, cover the top with a tented piece of aluminum foil.

The baking time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was in the freezer, and variations in oven temperatures. A rough time is about an hour, but judge the doneness of the pie based on how the pie looks, not the time.

Let the pie cool completely to room temperature, no more than 85 degrees before slicing.

The pie will keep for 3 days at room temperature or in the refrigerator.