Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out one of the pie crusts and gently place it into a 9-inch pie dish, ensuring it covers the bottom and sides.
3. In a large bowl, combine the pitted cherries, granulated sugar, cornstarch, and lemon juice. Mix well until the cherries are evenly coated.
4. Pour the cherry filling into the prepared pie crust, spreading it out evenly.
5. Dot the top of the cherry mixture with small pieces of unsalted butter for added richness.
6. Roll out the second pie crust and cut it into strips to create a lattice pattern. If desired, you can also create a solid top crust with slits for venting.
7. Arrange the strips in a lattice pattern over the cherry filling, weaving them over and under each other.
8. Brush the top crust with the beaten egg to give it a beautiful golden color as it bakes, and sprinkle with coarse sugar for a delightful crunch.
9. Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling up through the lattice.
10. Once baked, remove from the oven and allow the pie to cool for at least 30 minutes before slicing and serving.