Cherry Filling:

Cup of Yum
1. In a large mixing bowl, toss together cherries and 1 cup sugar. Add cornstarch, lemon juice, cinnamon, nutmeg, and salt. Mix to combine. Place in refrigerator for at least 30 minutes to chill.

Pie Crust Preparation and Assembly:

1. Preheat oven to 425 degrees Fahrenheit.
2. Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
3. Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the cherry filling into the pie shell leaving behind any excess juices.
4. Prepare your lattice crust by rolling the remaining half of the dough into a 13x10" rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Chill if needed.
5. Lay 4 of the lattice strips on top of the cherry mixture, giving even spacing between.
6. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife.
7. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
8. Brush crust with the beaten egg and sprinkle with sugar.
9. Bake in the preheated oven for 25 minutes and then reduce the temperature to 375 degrees and cook 30-35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.