Directions:
- Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.
- Preheat oven to 400°.
- Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Fold edges under; crimp.
- Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar. Bake at 400° for 20 minutes. Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.25 Kcal (667 kJ) | ||
| Calories from fat | 5.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 1% | |
|---|---|---|---|
| Sodium | 45.24mg | 2% | |
| Potassium | 139.43mg | 3% | |
| Total Carbs | 38.68g | 13% | |
| Sugars | 29.21g | 117% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 1.29g | 3% | |
| Vitamin C | 4.1mg | 7% | |
| Calcium | 10.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 135.28 Kcal (566 kJ) | ||
| Calories from fat | 4.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 1% | |
|---|---|---|---|
| Sodium | 38.43mg | 2% | |
| Potassium | 118.44mg | 3% | |
| Total Carbs | 32.86g | 13% | |
| Sugars | 24.82g | 117% | |
| Dietary Fiber | 1.56g | 7% | |
| Protein | 1.1g | 3% | |
| Vitamin C | 3.5mg | 7% | |
| Calcium | 8.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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