• Roll one piece of the pie dough to line a 9" pie pan. Sprinkle the dough in the pan with a little flour.
• Roll the other 1/2 of the dough to a 12" round. Sprinkle the dough lightly with flour. Fold the dough in 1/2, sprinkle with flour and fold in 1/2 again. Place the folded dough into the pie pan. Wrap the pie pan in plastic wrap and place in the refrigerator while the filling is prepared.

For the Filling:

• Toss 3 pounds fresh sour cherries (pitted) with 16 oz granulated sugar and allow to macerate for 30 minutes. Preheat the oven to 350 °F.
• After 30 minutes drain the cherries, reserving the juice. Remove 1/2 cup of the juice and combine with 1 ¼ oz corn starch. Stir until smooth.
• Place the rest of the juice into a small saucepan and bring to a full boil over medium high heat. Reduce the heat to medium low and whisk in the cornstarch mixture. Cook the mixture, stirring constantly, until it returns to a boil and thickens.
• Remove from the heat and immediately pour over the pitted cherries and toss to combine. Pour the cherries into the prepared pie crust. Brush the edge of the dough with egg wash.
• Unfold the dough for the top of the pie. For a plain crust lay the sheet of dough over the filling. To make a lattice crust cut the dough into 1/2" to 1" strips. Lay half the strips over the pie, the weave the other strips to form the lattice.
• Brush the top with egg wash and sprinkle generously with granulated sugar. Place the pie on a sheet pan lined with parchment or foil to catch any overflowing juices. If you made a plain top cut an X in the center of the pie for the steam to release.
• Bake on the bottom rack of the oven for about 1 hour until the juices in the middle of the pie are actively bubbling. Let the pie cool at least 2-3 hours before slicing. The filling needs time to set.