Fresh Cherry Cobbler - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0.
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.
Bake at 375\u00b0 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.
Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes.
Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter.
Bake at 375\u00b0 for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.