Fresh Cherry Cobbler

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

1. Preheat oven to 375u0b0.
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. Bake at 375u0b0 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. Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes.
5. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter.
6. Bake at 375u0b0 for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.

cooking spray, egg white, sugar, fresh cherries, sugar, tapioca, lemon juice, salt, butter

Taken from www.food.com/recipe/fresh-cherry-cobbler-492140 (may not work)