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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Set a baking sheet lined with aluminum foil on the rack.
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3
Combine the cherries, granulated sugar, cornstarch, lemon juice, ginger, and salt in a large bowl and mix until the cherries are well coated; let sit at room temperature while you roll the dough, at least 20 minutes.
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4
On a lightly floured surface, roll out one dough disk into a round approximately 12 inches in diameter and 1/4 inch thick.
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5
Line a 9-inch pie plate with the dough, trimming off any excess but leaving enough to cover the edges of the plate; place in the refrigerator while you roll out the second disk of dough.
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6
Roll the second disk into a round approximately 12 inches in diameter and 1/4 inch thick.
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7
Cut into 12 (1-inch-wide) strips.
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8
Stir the cherry filling to evenly incorporate all the juices, then turn it into the prepared pie plate.
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9
Dot the butter over the top of the filling.
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10
In a small bowl, whisk the egg and water together until smooth, then lightly brush the exposed edge of the crust with the egg wash.
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11
To make the lattice, evenly space 6 dough strips parallel to one another vertically across the filling.
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12
Pull every other strip toward you, folding it in half.
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13
Lay one strip horizontally in the center of the pie.
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14
Unfold the folded strips over top of the horizontal strip, then fold the ones that are now under the horizontal strip back toward you.
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15
Place a second strip horizontally about 1/2 inch from the first.
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16
Unfold the folded strips to cover the second horizontal strip.
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17
Repeat with a third strip at an equal distance from the second so half of the pie is now covered.
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18
Return to the center, lay a horizontal strip on the unwoven side of the pie, and repeat with the remaining strips.
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19
Trim the overhanging strips flush with the pie and, using your fingers or the back of a fork, crimp the dough to seal.
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20
Brush the top and edges of the pie with egg wash and sprinkle with the sanding sugar.
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21
Place the pie on the heated baking sheet and bake for 15 minutes.
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22
Reduce the oven temperature to 350 degrees F and continue baking the pie until the crust is golden brown and the juices are bubbling, about 1 hour.
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23
Remove to a wire rack and cool at least 1 hour before serving.
