1 double crust, unbaked
1/2 +2 Tbsp sugar, divided
1/4 cup ground almonds
2 lbs pitted sour cherries (~5 cups)
3 Tbsp tapioca starch
1 Tbsp butter, cut into bits
1 egg, beaten with a bit of water or cream
coarse sugar for sprinkling
Preheat your oven to 400 degrees. Mix together the 2 Tbsp of sugar with the ground almonds, and set aside. Toss together the cherries. remaining 1/2 cup sugar, and tapioca starch, and set aside.
Roll out the bottom crust and place it in the tart pan, crimping the edges. Roll out and cut strips for the lattice. Sprinkle the almond-sugar mixture evenly over the bottom, then give the cherries a stir and pour them on top, dotting with the butter. Weave your lattice strips gently over the cherries, tucking the ends in against the crust wall. Brush the lattice strips and crust with the egg wash, and sprinkle generously with the coarse sugar (this is a fairly tart pie, so be ridiculously generous to have lots of crunchy sugar to offset). Place in the oven, and bake until the crust is well browned and the juices are bubbling and thickening, ~1 hour (start checking before that). Allow to cool for 2 hours before cutting and devouring. If there are any leftovers, leave them, covered, at room temperature for up to a day or so.