Prep: 1. Pit cherries (we find that using a flat ended chopstick or pastry tip works well to poke the pits out, you can also cut them in half and pop the seed out like you would with a peach). 2. Preheat oven to 425 degrees. Make: 1. Roll out both balls of pie dough and place one in pie pan. 2. Mix cherries, sugar, tapioca, and cinnamon. 3. Pour cherry mixture into pie pan and top with second pie crust. Using your fingers, crimp the edges together. 4. Cut 4-5 slits in the top of the pie to let steam escape. 5. Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour. 6. If you can resist, allow pie to cool for 2 hours to allow filling to set.
If you want a very decorative pie you can cut the top trust into strips and interlace them for a more traditional lattice top, or cut it into circles and spread them, over lapping a bit in places over the top for a more modern look. To take this up a notch use our basic pie crust recipe in the Gatheredtable Recipe Library.