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1
Blend flour, sugar and salt in processor.
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2
Add butter.
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3
Using on/off turns, process until mixture resembles very coarse meal.
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4
Beat egg with 2 tablespoons milk; add to processor.
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5
Blend until moist clumps form, adding more milk by tablespoonfuls if dough is dry.
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6
Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other.
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7
Flatten each piece into disk and wrap in plastic; refrigerate 1 hour.
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8
(Can be made 1 day ahead.
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9
Keep refrigerated.
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10
Let soften slightly at room temperature before rolling out.)
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11
Combine first 6 ingredients in large bowl; toss to blend.
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12
Let stand until tapioca is translucent, tossing occasionally, about 35 minutes.
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13
Preheat oven to 400F.
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14
Roll out larger dough disk on floured surface to 13-inch round; transfer to 9-inch-diameter deep-dish glass pie dish with 1 3/4-inch-high sides.
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15
Spoon in filling; dot with butter.
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16
Roll out remaining dough disk to 7 x 11-inch rectangle.
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17
Cut lengthwise into 10 generous 1/2-inch-wide strips (reserve remaining dough for another use).
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18
Arrange 5 strips across pie.
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19
Form lattice by arranging 5 strips diagonally across first strips.
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20
Cut overhang of bottom crust and strips to 3/4 inch.
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21
Fold under; crimp edge decoratively.
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22
Sprinkle lattice with sugar.
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23
Place pie on baking sheet; bake 30 minutes.
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24
Cover edge with foil.
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25
Continue to bake until filling bubbles thickly, about 50 minutes longer.
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26
Cool at least 45 minutes.
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27
Serve warm or at room temperature.
