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1
Preheat oven to 375F Place foil on bottom oven rack to catch any juices.
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2
MAKE THE CRUST: In a lightly floured work surface, roll out dough into a 14-inch round (1/4-inch thick).
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3
Fit dough into a 9-inch pie plate.
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4
On a lightly floured piece of parchment, roll out disc of dough to 1/8-inch thickness.
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5
Trim to make a 9x12-inch rectangle.
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6
Using a clean ruler as a guide, cut 16 strips (each 12-inches long by 1/2-inch wide) with a fluted pastry wheel or sharp knife.
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7
Place strips on a parchment lined baking sheet, and refrigerate until cold, about 10 minutes.
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8
Combine sugar, cornstarch salt and cinnamon in a large bowl.
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9
Using your fingertips, rub vanilla seeds into sugar mixture.
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10
Add cherries and toss.
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11
Pour cherry mixture into prepared pie plate.
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12
Dot top with butter.
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13
Lightly brush exposed edge of crust with egg.
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14
MAKE THE LATTICE: Lay 8 strips of dough across the pie.
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15
Fold back every other strip.
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16
Lay another strip perpendicular in center of pie.
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17
Unfold the strips over perpendicular strip.
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18
Fold back the strips that are under the perpendicular strip.
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19
Lay a second perpendicular strip next to the first.
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20
Unfold the strips over the second perpendicular strip.
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21
Rpeat, weaving strips, across half the pie.
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22
Return to center, lay a perpendicular strip on woven side of pie and repeat.
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23
Trim sides to make a 1-inch overhang.
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24
Tuck extra under rim of crust, and crimp to seal.
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25
Brush with egg.
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26
Bake until crust is golden and juices are bubbling (if using fresh cherries, begin checking after 1 hour, if using frozen begin checking after 1 hour and 25 minutes).
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27
If top begins to brown too quickly, tent with foil and continue to cook.
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28
Let pie cool slightly on a wire rack., Meanwhile, warm jam in a saucepan over medium heat, then pass through a sieve.
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29
Brush warm pie with jam and let cool.
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30
Pie can be stored at room temperature (covered loosely with parchment paper and tented with foil) for up to 1 day.
