2 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten for egg wash
Coarse sanding sugar for sprinkling
Directions:
On a lightly floured surface, roll out one disc of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate, and trim dough, leaving a ½-inch overhang; refrigerate or freeze until firm, about 30 minutes.
On a lightly floured piece of parchment, roll out second disc of dough to 1/8 inch thick. Using a clean ruler as a guide, cut 14 strips (about ½ inch wide) with a pastry wheel or sharp knife. Place strips on a parchment-lined baking sheet, and refrigerate until firm, about 10 minutes.
Combine granulated sugar, cornstarch, salt, and cinnamon in a large bowl. Add cherries and vanilla, and toss. Pour cherry mixture into prepared pie plate. Dot with butter. Lightly brush exposed edge of shell with beaten egg.
Weave the lattice: Lay 7 strips of dough across pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold the strips over perpendicular strip. Fold back the strips that are under the perpendicular strip. Lay a second perpendicular strip next to the first. Unfold the strips over the second perpendicular strip. Repeat, weaving strips across half the pie. Return to center, lay a perpendicular strip on unwoven side of pie, and repeat. Trim strips to make a 1-inch overhang. Tuck overhang under edge of shell, and crimp to seal. Brush lattice with egg wash, and sprinkle with sanding sugar. Refrigerate or freeze 30 minutes.
Preheat oven to 375 degrees. Transfer pie plate to a parchment-lined rimmed baking sheet. Bake until crust is golden brown and juices are bubbling (if using fresh cherries, begin checking after 1 hour; if using frozen, it will take about 1 hour, 35 minutes). If top begins to brown too quickly, tent with foil and continue to cook.
Transfer pie to a wire rack; let cool completely. Pie can be kept at room temperature, tented with foil, up to 1 day.
