Start by preparing your cherry filling: in a large bowl, gently toss the pitted cherries with sugar, cornstarch, and lemon juice until evenly coated. Set aside to let the mixture release some juices.
Next, roll out one chilled pie crust on a lightly floured surface to fit your pie dish, about 1/8 inch thick. Carefully transfer it into the dish, pressing gently to fit the bottom and sides.
Pour the prepared cherry filling into the crust, spreading it evenly with a spoon. Be sure not to overfill to prevent spilling during baking.
Roll out the second pie crust to the same thickness and place it over the filling. Trim excess dough and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
Mix the beaten egg with a tablespoon of water to create an egg wash. Brush this over the top crust for a golden, shiny finish.
Bake the pie in a preheated oven at 375°F (190°C) for about 45 minutes, or until the crust is deep golden brown and the filling is bubbling thickly through the slits.
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This helps the filling set and makes slicing easier.
Slice and serve your homemade cherry pie with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the warm, fragrant, and bubbling dessert!
