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1
On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick.
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2
Fit into a 9-inch pie plate, and trim dough, leaving a 1/2-inch overhang; refrigerate or freeze until firm, about 30 minutes.
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3
On lightly floured parchment, roll out second disk of dough 1/8 inch thick.
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4
Using a clean ruler as a guide, cut 14 strips (about 1/2 inch wide) with a pastry wheel or sharp knife.
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5
Place strips (and parchment) on a baking sheet, and refrigerate until firm, 10 minutes.
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6
Combine granulated sugar, cornstarch, salt, and cinnamon in a large bowl.
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7
Add cherries and vanilla, and toss.
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8
Pour cherry mixture into pie plate.
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9
Dot with butter.
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10
Lightly brush exposed edge of shell with beaten egg.
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11
Weave the lattice (see page 328): Lay 7 strips of dough across pie.
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12
Fold back every other strip.
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13
Lay another strip perpendicular in center of pie.
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14
Unfold strips over perpendicular strip.
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15
Fold back strips under perpendicular strip.
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16
Lay second perpendicular strip next to first.
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17
Unfold strips over second perpendicular strip.
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18
Repeat, weaving strips across half the pie.
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19
Return to center, lay a perpendicular strip on unwoven side of pie, and repeat.
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20
Trim strips to 1-inch overhang.
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21
Tuck overhang under edge of shell, and crimp to seal.
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22
Brush lattice with egg wash, and sprinkle with sanding sugar.
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23
Refrigerate or freeze 30 minutes.
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24
Preheat oven to 375F.
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25
Transfer pie plate to a parchment-lined rimmed baking sheet.
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26
Bake until crust is golden brown and juices are bubbling; if using fresh cherries, begin checking after 1 hour; if using frozen, about 95 minutes.
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27
(If top browns too quickly, tent with foil.)
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28
Transfer pie to a wire rack; let cool completely.
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29
Pie can be kept at room temperature, tented with foil, up to 1 day.
