Keep the wrapped disc of dough for the top crust in your refrigerator until you make the lattice top crust, below.
Let the bottom crust cool on a wire rack while you make the filling.
Rinse the cherries thoroughly in a colander.
Examine each cherry and remove the stems, discarding any damaged or rotted cherries.
Place each cherry on a cutting board. Lay your utility knife across it, and then whack it with the heel of your hand. Hit it just hard enough so you can feel the seed loosen inside, but not so hard that it crushes the cherry.
Wear your old clothes for this step, because some juice will likely splash on you!
Cut the cherry in half with the knife, and remove the seed with your thumb.
Collect the washed and pitted cherries in a medium bowl, and discard the seeds.
Capture all the flavor of the lemon by zesting and juicing it.
We used a microplane grater for zesting. You can also use the smaller holes of a box grater. We used a tablespoon to ream out the lemon halves and a small strainer to catch the pulp and seeds.
Put the cherries, sugar, cornstarch, lemon zest and juice, vanilla extract, and half a cup of water in a large pan, and heat on medium high, stirring occasionally, until it comes to a boil.
Optionally add a quick grind (about half a teaspoon) of nutmeg to enhance the flavor!
Once you see bubbles, turn the heat down to low or medium-low, and cook uncovered, stirring frequently.
Cook 10 minutes.
After 10 minutes, the sauce should be clear and thick.
Allow the bottom crust and the filling to cool completely before continuing.
Preheat oven to 375° F with the rack in the center position.
Dump the filling into the bottom crust and level it with your spatula.
This pie has its lattice top and egg wash, and is ready for the oven!
Place the pie on a baking sheet lined with aluminum foil, and then place the baking sheet in the preheated oven, just back of center.
Bake for 30 minutes.
After 30 minutes, check the pie to see if the crust is overbrowning, which mostly happens in electric ovens. If it is, lightly tent it with a piece of aluminum foil.
Bake an additional 10 to 20 minutes.
The pie is done when the crust is golden brown and the filling is bubbly.
Cool the pie on a wire rack. Be patient!
Cool at least 2 hours before cutting into it!
Serve with vanilla ice cream…