Preheat your oven to 425°F (220°C). Place a baking sheet in the oven to catch any drips from bubbling filling.
Pit the fresh cherries using a cherry pitter or carefully slice and remove the pits. Drain excess juice and set aside.
In a mixing bowl, combine the cherries with sugar, cornstarch, lemon juice, and a pinch of salt. Gently fold everything together until the cherries are evenly coated and the mixture starts to thicken.
Roll out one pie crust on a lightly floured surface to fit your pie dish, then transfer it carefully into the dish, pressing gently to remove air bubbles.
Pour the cherry filling into the prepared crust, spreading it evenly with a spoon. Dot with a few extra cherries if desired.
Roll out the second pie crust and cut strips to create a lattice pattern. Place the strips over the filling, weaving them for a classic look.
Trim any excess crust and pinch the edges together to seal. Brush the lattice and edges with beaten egg to promote a shiny, golden finish.
Bake the pie in the preheated oven for about 45 minutes, until the crust is golden brown and filling is bubbling around the edges. Cover the edges with foil if they brown too quickly.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set and thicken.
Slice and serve your cherry pie warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
