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1
To make dough: in bowl of a food processor pulse together flour and salt just to combine.
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2
Add butter and pulse until chickpea-size pieces form.
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3
Add 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until mixture just comes together.
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4
Separate dough into 2 disks, one using 2/3 dough, the other using the remaining.
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5
Wrap disks in plastic and refrigerate at least 1 hour (and up to 3 days) before rolling out and baking.
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6
Heat oven to 425 degrees.
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7
Place larger dough disk on a lightly floured surface and roll into a 12-inch circle, about 3/8-inch thick.
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8
Transfer to a 9-inch pie plate.
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9
Line dough with foil and weigh it down with pie weights.
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10
Bake until crust is light golden brown, about 30 minutes.
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11
While pie crust is baking, prepare filling.
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12
In bowl of a food processor, combine sugar, tapioca and cinnamon (use more tapioca if you prefer a thicker, more solid filling, and less if you like a looser, juicier filling).
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13
Run the motor until tapioca is finely ground.
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14
Place cherries in a bowl and add sugar and tapioca mixture.
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15
Drizzle in kirsch or brandy and toss gently to combine.
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16
When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees.
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17
Remove foil and weights.
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18
Scrape cherry filling into pie crust.
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19
Place smaller disk of dough on a lightly floured surface and roll it 3/8-inch thick.
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20
Use a round cookie cutter (or several round cookie cutters of different sizes) to cut out circles of dough.
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21
Arrange circles on top of cherry filling in a pattern of your choice.
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22
Brush top crust with cream and sprinkle generously with Demerara sugar.
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23
Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour.
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24
Transfer pie to a wire rack to cool for at least 2 hours, allowing filling to set before serving.
