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Toss all the ingredients for the filling together until well combined and pour into prepared pie plate.
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Place the remaining pastry strips on top of the cherry mixture, interweaving them to form a simple lattice pattern. Tuck the ends of the strips under the edge of the bottom crust and crimp with a fork or your fingers to seal the pastry together.
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Brush the edges of the crust and the lattice top with an eggwash made by whisking together the egg yolk and water.
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Chill the pie in the fridge for about 20 minutes to a half hour before placing it on a cookie sheet (to catch any drips from the filling) in a preheated 400 degree F oven.
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Bake for 45 minutes at that temperature before covering the edges of the pie with strips of aluminum foil to prevent them from burning. Reduce heat to 375 degrees F and bake for an additional 30- 45 minutes or until the filling bubbles at the center.
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Allow to cool on a wire rack at room temperature for at least a couple of hours before serving.
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NOTE: If your lattice crust begins to get too brown after you have covered the edges with aluminum foil but before the filling is bubbling, you can place a sheet of aluminum foil over the top during the last of the baking time if needed.