Preheat oven to 375 degrees

For the Pie Dough

1. Form the dough into two disks. On a lightly floured surface, roll one disc into a 12-inch circle and place in a 9-inch shallow pie dish.
2. Roll the second disc out the same as the first one. Using a pastry cutter or a sharp knife, cut the dough into long strips. You can cut them into any width, all the same or different widths if preferred. Place the strips on a cookie sheet and refrigerate until you’re ready to use them.

For the Pie Filling

1. Add the thawed cherries, sugar, and cornstarch to a medium saucepan. Mix and bring to a boil over medium heat.  Stir constantly and mix until the mixture begins to slightly thicken.  Add the vanilla and butter and mix until the butter is melted and mixed in.  Transfer the filling to the prepared empty pie shell.
2. Remove the pie strips from the refrigerator. Arrange strips of pie dough over the filling to form a lattice pie crust. See the notes above recipe for how to make a lattice pie crust.
3. Egg Wash: Whisk together the egg and cream in a tiny bowl. Brush the egg wash over the strips of pie dough. Sprinkle with sugar.
4. Wrap foil around the edges of the pie. Place pie on an old cookie sheet and bake until the center is bubbly and the top is a light golden brown.
5. Transfer pie to a wire rack to cool.
6. Serve warm with ice cream or cold. Refrigerate leftovers.