Best Cherry Pie (Print Version)

# Ingredients:

01 - 28 ounces pitted cherries (about 2 pounds whole).
02 - 2 tablespoons fresh lemon juice.
03 - 1 cup sugar.
04 - 3/4 teaspoon kosher salt.
05 - 1/3 cup plus 1 teaspoon tapioca starch.
06 - Double pie crust dough.
07 - 1 large egg.
08 - 1 large egg yolk.
09 - 1 tablespoon heavy cream.
10 - 1/8 teaspoon kosher salt for egg wash.

# Instructions:

01 - Combine cherries, lemon juice, sugar, salt and tapioca starch.
02 - Pour into pie shell, top with second crust, trim and chill 30 minutes.
03 - Heat oven to 400°F and make egg wash if using.
04 - Bake 1 hour until golden, cover with foil, bake 15 minutes more until bubbling.
05 - Let cool about 3 hours until no warmer than 85°F before slicing.

# Notes:

01 - Can use fresh or frozen cherries.
02 - Use cassava-based tapioca starch.
03 - Keeps 3 days at room temperature.

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