Fresh Cherry Cobbler

• (15 ounce) package refrigerated pie dough (such as Pillsbury)↗0.5
• cooking spray
• large egg white, lightly beaten1
• sugar↗1 tablespoon
• pitted fresh cherries (about 1 3/4 pounds)↗4 cups
• sugar↗1 cup
• uncooked quick-cooking tapioca3 tablespoons
• fresh lemon juice↗1 tablespoon
• salt↗1⁄8 teaspoon
• chilled butter, cut into small pieces2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 375°.

2. 2

   Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 tablespoon sugar.

3. 3

   Bake at 375° for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack.

4. 4

   Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes.

5. 5

   Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter.

6. 6

   Bake at 375° for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.