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1
Strain syrup from Morello cherries into measuring cup.
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2
Combine drained Morello cherries, 1/4 cup of strained Morello syrup, and cornstarch in medium bowl; stir to blend.
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3
Combine remaining strained Morello syrup, dried cherries, cinnamon, nutmeg, and star anise in heavy large saucepan.
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4
Cover and simmer over medium-low heat until cherries are plump, about 10 minutes.
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5
Uncover, increase heat to medium, and simmer until mixture bubbles thickly and is reduced to 3/4 cup, stirring occasionally, about 10 minutes longer.
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6
Discard cinnamon stick, nutmeg, and star anise.
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7
Add Bing cherries and sugar and stir over medium-low heat until sugar dissolves; increase heat to medium and simmer until fresh cherries are tender when pierced with sharp knife, about 5 minutes.
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8
Add Morello cherry mixture and stir over medium heat until mixture bubbles and thickens, about 3 minutes.
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9
Transfer pie filling to medium bowl and cool completely. Let stand at room temperature.
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10
Position rack in bottom third of oven and preheat to 400u00b0F
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11
Roll out 1 pie crust on floured surface to 12-inch round.
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12
Transfer to 9-inch-diameter glass pie dish.
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13
Trim dough overhang to 1 inch.
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14
Spoon cooled filling into crust.
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15
Roll out second pie crust on lightly floured surface to 13x10-inch rectangle. Cut dough rectangle lengthwise into 3/4-inch-wide strips.
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16
Arrange 5 dough strips across cherry filling in 1 direction and 5 strips in opposite direction, forming lattice and spacing evenly, weaving if desired.
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17
Brush bottom crust edge lightly with cream and press dough strips to crust to seal. Trim any overhang from dough strips.
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18
Turn dough edge of bottom crust up over dough strips, pinching gently to seal. Crimp edges decoratively.
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19
Brush edges and lattice lightly with whipping cream.
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20
Place pie on rimmed baking sheet and bake until crust is golden brown and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool to lukewarm, about 2 hours.
