End of the Season Cherry-Lemon Pie

In a large mixing bowl, stir together the sugar, tapioca, and lemon peel. Add cherries. Gently toss until coated. Let mixture stand about 15 minutes or until a syrup forms, stirring occasionally. (If using frozen cherries, let mixture stand about 45 minutes or until fruit is partially thawed but still icy.)

Meanwhile, prepare Pastry for Double-Crust Pie. On a lightly floured surface, flatten one of the dough balls. Roll from center to edge into 12-inch circle. Wrap pastry circle around a rolling pin; unroll into a 9-inch pie plate.

In a small bowl, stir together egg white and water; brush some of the egg white mixture onto pastry in pie plate. Stir cherry mixture. Spoon the cherry mixture into pastry-lined pie plate. Dot with butter. Trim pastry to edge of pie plate. Roll remaining dough to a 12-inch circle; cut slits in pastry. Place pastry over filling; trim 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge. Brush with additional egg white mixture; sprinkle with coarse sugar, if you like. Place pie on a baking sheet.

To prevent overbrowning, cover edge of pie with metal piecrust shield or foil. Bake in a 375 degree F oven for 30 minutes (50 minutes for frozen fruit). Remove shield or foil. Bake for 25 to 35 minutes or until center of filling is bubbly and top of pastry is golden. Cool on a wire rack. If you like, serve pie with ice cream. Makes 8 servings.