Sweet Cherry Pie with a Rye Pie Crust

Rye Pie Crust:
2 cups all-purpose flour
1/2 cup rye flour
1 tablespoon white granulated sugar
2 teaspoons fine-grain sea salt
8 ounces (2 sticks) unsalted butter, frozen
3/4 cup water, cold, divided

Sweet Cherry Pie Filling:
4 tablespoons tapioca starch (or sometimes it's called tapioca flour) 
1 cup white granulated sugar
1 vanilla bean caviar 
1/2 teaspoon ground cinnamon
1/2 teaspoon fine-grain sea salt
4 cups fresh cherries, washed, stems removed and pitted

1 large egg
Splash of milk or water
Turbinado sugar
Maldon Sea salt

1. In a large bowl, combine the dry ingredients: all-purpose flour, rye flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas. Add 1/2 cup of water; mix the dough together until it just begins to clump together. The dough will shaggy. Add one tablespoon at a time until it starts to come together. I added an extra 4 tablespoons (1/4 cup) of water. 

2. Remove the dough from the bowl and place it on a lightly floured counter. Knead the dough a few times until it comes together and shape it into a mound. Shape the disc into 2 discs and wrap them in plastic wrap; transfer them to the refrigerator to chill for 1 hour or overnight. 

3. While the dough is chilling, make the filling! To a medium bowl, add the tapioca starch, sugar, vanilla bean caviar, cinnamon and salt; toss the mixture together, breaking the vanilla bean caviar with your hands, making sure it's evenly distributed. Add the cherries to the bowl and toss. Allow the mixture to sit for 20 minutes. 

4. Meanwhile, remove one of the discs of dough from the refrigerator. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 14-inch round. Wrap the dough around the rolling pin and unroll it over the pie tin. Gently fit the dough into the bottom and up the sides of the pie tin. Transfer to the refrigerator while you roll out the second disc of dough. 

5. Roll out the second disc of dough and slice ten to twelve strips that are about 12-inches long and about 2 1/2-inches wide. Lay the strips onto the top, making a lattice top (step-by-step instructions here). 

6. Trim the dough around the pie tin and using your thumb and forefinger, crimp the rim of the crust into a v-shape. Transfer the pie crust to the refrigerator to chill for 30 minutes. 

7. Preheat the oven to 400 degrees F. Right before entering the oven, brush the top of the pie with egg wash. Top with a sprinkle on a bit of turbinado sugar and a few dashes of sea salt. Bake for 35 minutes, until medium golden brown. Remove the pie from the oven and tent with a piece of foil. Place the pie back into the oven and bake for an additional 35 minutes, until the crust is golden brown and the cherry filling is bubbling. Cool for 3 to 4 hours before slicing. 

Makes one 9-inch pie