Combine dried Montmorency tart cherries and 2/3 cup honey-bourbon in a medium bowl. Cover and let rehydrate overnight.

The next day, combine thawed Montmorency tart cherries, sugar and lemon juice in a large bowl. Allow to sit for 1 hour.

Meanwhile, combine flour, whey protein, salt and butter in a food processor. Pulse until mixture resembles coarse meal. Add 3 tablespoons chilled honey-bourbon and ice water. Pulse until mixture pulls together into a ball. Split dough evenly in half.

Place half of dough between two pieces of lightly floured parchment paper. Roll dough into a 12-inch circle. Carefully transfer dough to a 9-inch deep dish pie plate and press gently to fit, leaving an overhang of dough over edges.

Place remaining half of dough between lightly floured parchment paper. Roll dough into a 12-inch circle. Trim dough into a 9-inch square; discarding remaining dough pieces. Cut dough into 1 1/2-inch strips. Place strips in a lattice arrangement. Chill lattice and crust-lined pie plate for 30 minutes.

Preheat oven to 375 degrees F. Drain thawed cherry mixture; discard juices or use for another purpose. Add dried Montmorency tart cherries to thawed cherries.

Add honey, Montmorency tart cherry juice, salt and 3 tablespoons tapioca starch to cherry mixture. Stir well. Sprinkle remaining 1 tablespoon tapioca starch over crust. Tightly arrange cherries over dough, mounding them slightly higher in the center.

Lay lattice strips over cherry mixture. Pinch bottom crust and lattice edges; crimp edges. Combine egg and 1 teaspoon water; brush egg wash over crust and sprinkle with sugar.

Bake for 1 hour 15 minutes or until crust is golden and filling is bubbly. Let cool completely before serving. Serve with a drizzle of honey or sweetened whipped cream, if desired.

Recipe courtesy of Gretchen Brown, HealthyAperture.com