Prepare the Cherry Filling:

• If using fresh cherries, pit and halve them. Combine the cherries with sugar and lemon juice in a saucepan. Cook over medium heat until juices are released. Remove cherries with a slotted spoon.

• For fresh cherries: Mix cornstarch with some cherry juice in a cup, then add it back to the saucepan with the remaining juice. Cook until the mixture thickens, then pour over cherries and let it cool.

• For canned cherries: Drain juice into a saucepan, reserving 1/3 cup. Heat juice and sugar, bring to a boil, stir in cornstarch mixture, then add butter and lemon juice. Fold in cherries and cool to room temperature.

Preheat the Oven: Preheat oven to 400°F (200°C).

Assemble the Pie:

• Line your pie dish with one pie crust. Pour the cherry filling inside.

• For a lattice crust: Cut the top crust into strips and weave them across the pie. Alternatively, cover the pie with the full crust and poke a hole in the center for steam to escape.

Bake the Pie:

• Pinch and crimp the edges of the crust, brush with beaten egg white, and sprinkle with sugar.

• Bake for 40–45 minutes, or until the crust is golden brown and juices are bubbling.

Cool and Serve: Let the pie cool for at least 30 minutes before slicing.