Prepare the pie crust: Make a flaky, all-butter pie dough and chill it for at least 30 minutes.
Make the cherry filling: Pit and halve the fresh cherries. In a saucepan, combine the cherries, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring occasionally, until the mixture thickens and the cherries release their juices.
Assemble the pie: Roll out the chilled pie dough and line a pie dish with the bottom crust. Pour the cherry filling into the crust. Top with the remaining dough, either in a lattice pattern or as a full top crust.
Bake the pie: Preheat the oven to 400°F (200°C). Brush the top crust with an egg wash and sprinkle with coarse sugar. Bake for 20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and serve: Allow the pie to cool completely, at least 4 hours, before slicing and serving. Enjoy the cherry pie with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Cranberry Sorbet