Prepare the pie crust. Spray a pie plate with cooking spray and place the bottom crust in the pie plate.
In a small bowl, combine the cherries, sugar and tapioca. Pour this into the bottom pie crust. Dot the teaspoons of butter on top of the cherry mixture.
Place the other rolled out pie crust on top of the cherries. Fold the top crust under the bottom crust and pinch the edges together. Prick the top pie crust with a fork so steam can escape.
Bake at 400 degrees for 40-50 minutes or until the crust is nicely browned. If desired, you can cover the edge of the pie crust with aluminum foil so it doesn't get too browned. If you do this, remove the foil for the last 10 minutes of baking.
Allow the pie to cool at least 1 hour before serving.
I like to sprinkle about two teaspoons of sugar on top of the unbaked pie, right before baking. I love having that little bit of sugar on top of my crust!