Follow the recipe for the pie crust you are using. Line a 9-inch pie dish with the crust, leaving a slight overhang, and place it in the freezer while preparing the filling.

Wash and clean fresh cherries, removing pits as needed. If using canned cherries, drain the syrup into a bowl and set the cherries aside.

Mix cherries (fresh or canned), sugar, cornstarch, lemon juice, and vanilla extract in a mixing bowl. If using canned cherries, add about 1/4 cup of the reserved syrup. Stir until fully combined. Cover and let rest in the fridge for 30 minutes.

Remove the cherry mixture from the fridge and drain as much of the juices from the bowl as possible and pour them into a saucepan. Heat juices over medium heat, stirring constantly until they reduce and thicken.

Add reduced juices back into the bowl with the cherries and toss well. The juices may solidify when they hit the cold cherries, that's ok! They will melt again in the oven.

Roll out the remaining pie dough and decide on a top crust style—solid or lattice.

Pour the prepared filling into the crust-lined pie dish and dot with small pieces of butter. Cover with the top crust, trim the edges, and crimp or seal.

Brush the top crust with egg wash and sprinkle with granulated sugar for a golden finish.

Preheat the oven to 375°F (190°C). Bake the pie on a baking sheet for 50-60 minutes or until the crust is golden and the filling is bubbling. If the crust browns too quickly, cover the edges with aluminum foil halfway through baking.

Let the pie cool for at least 2 hours to allow the filling to set before serving.