Gently toss together berries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Let stand for 20 minutes, tossing occasionally.

Place a baking sheet lined with foil in the lower third of oven and preheat to 400°F. The baking sheet will catch any juices that drop out of the pie, the foil will make clean up easy.

Roll out 1 piece of dough into a 14-inch round and fit into a 9-inch pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell in the fridge, and roll out the second ball of pie dough for the top crust.

Stir berry mixture, then spoon evenly into shell. Place the second rolled-out pie dough crust on top of the pie. Fold the edges back over themselves and use your fingers to crimp to seal the edges. Cut steam vents in the top crust with a sharp knife.

Brush top and edge with egg white and sprinkle all over with sugar.

Bake on hot baking sheet until crust is golden brown and filling is bubbling, 1 hour to 1 hour and 10 minutes. (Check pie after 45 minutes: If edge of crust is browning too quickly, cover edge with foil or a pie crust shield and continue baking.) Cool completely on a rack before serving.