Begin by preheating your oven to 400°F (200°C). Roll out one pie crust on a lightly floured surface until it’s about 1/8 inch thick, then fit it into a 9-inch pie dish, trimming excess dough around the edges.
In a large mixing bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, and a pinch of salt. Gently fold everything together until the cherries are evenly coated and the mixture begins to thicken slightly.
Pour the cherry filling into the prepared pie crust, spreading it out evenly with a spoon or spatula. Dot the filling with any remaining juices for extra flavor.
Roll out the second pie crust and place it over the filling. Trim the edges and pinch them together to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to give it a glossy, golden finish. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for about 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
Once baked, remove the pie from the oven and let it cool on a wire rack for at least two hours. This allows the filling to set, making it easier to slice and enjoy that inviting, bubbling interior with a flaky crust.
