So, I'm trying to make a cherry pie using tapioca, rather than cornstarch. I have frozen tart cherries and granulated tapioca that I whizzed in the coffee grinder until it was fine. Can anyone take a quick gander at my plan and see if this seems okay?

I'm thinking of macerating the thawed cherries in sugar, collecting the juices that come out, and putting the tapioca in the juice, letting it sit for about 15 minutes. Then I'll mix everything together, put it in the dough, and bake.

This is how it works, right? Or am I nuts?