Cook Cherries (Fresh Cherries):

• Add pitted and halved cherries to a saucepan with sugar and lemon juice.
• Cook over medium heat until the juices release.
• Use a slotted spoon to remove cherries and set them aside.
• Stir cornstarch into some of the cherry juice until smooth, then return to the saucepan.
• Cook until thickened, then pour over cherries.

Prepare Canned Cherries:

• Drain canned cherries, reserving ⅓ cup of juice.
• Stir cornstarch into the reserved juice until dissolved.
• Heat the saucepan with the remaining juice, add sugar, and bring to a low boil.
• Stir in the cornstarch mixture and cook for 2-3 minutes until thickened.
• Add butter and lemon juice, then fold in cherries.

Cool the Filling:

• Allow the mixture to cool to room temperature while preparing the crust.

Preheat Oven:

• Preheat oven to 400°F (200°C).

Prepare the Bottom Crust:

• Roll out one pie crust to a 12-inch diameter.
• Place it into a 9-inch pie dish.
• Spoon in the cherry filling and sprinkle with cinnamon.
• If using fresh cherries, dot with small pieces of butter.

Prepare the Lattice Crust:

• Roll out the second pie crust and cut into ½-inch-wide strips.
• Lay them in a lattice pattern over the filling.
• Pinch the edges together and crimp as desired.

Egg Wash & Sugar:

• Brush beaten egg white over the top crust.
• Sprinkle with granulated sugar.

Bake the Pie:

• Bake at 400°F for 40-45 minutes.
• After 25 minutes, cover loosely with foil to prevent over-browning.

Cool & Serve:

• Transfer to a wire rack and let cool for several hours.
• Serve at room temperature or refrigerate overnight.

Storage: