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1
Line a baking sheet with parchment; set aside.
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2
In a bowl, combine cherries, granulated sugar, cornstarch, vinegar, and salt.
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3
Pour into a 1 1/2-quart baking dish; set aside.
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4
On a lightly floured work surface, roll out the dough to an 18-by-13-inch rectangle at least 1/8 inch thick.
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5
Trim to 17 by 12 inches.
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6
Cut lengthwise into 3/4-inch-wide strips.
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7
Trim five strips to 13 inches in length.
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8
Cut the remaining strips in half crosswise to form 8 1/2-inch strips.
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9
Lay the five long strips lengthwise over tops of cherries.
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10
Use the 8 1/2-inch strips to weave a lattice.
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11
(Alternatively, weave the lattice on the back of a baking sheet, transfer to freezer for 5 minutes, then slide off the baking sheet over the fruit.)
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12
Press ends of dough strips into the filling.
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13
Freeze until firm, about 30 minutes.
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14
Meanwhile, preheat the oven to 400F, with the rack in the center.
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15
Remove cobbler from freezer and transfer baking dish to the prepared baking sheet.
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16
In a small bowl, whisk together egg yolk and cream; brush lattice with egg wash, and sprinkle with sanding sugar.
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17
Bake until crust is golden brown and the juices are bubbling, 50 minutes to 1 hour.
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18
Cool on a wire rack.
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19
Serve warm or at room temperature, with vanilla ice cream or whipped cream, if using.
