Step 1

In a medium saucepan over medium heat, combine the fresh (or frozen) cherries, sugar, cinnamon, and lemon juice. Stir occasionally and allow the sugar to melt and the cherry juices to release.

Step 2

Bring the mixture to a boil and reduce the heat to medium low. Boil for 8-10 minutes, or until the mixture is quite syrupy.

Step 3

Whisk together the cornstarch and Amaretto (or water) until smooth. While stirring constantly, add the cornstarch slurry to the cherries and continue stirring for one minute, until mixture has thickened considerably.

Step 4

Remove from the heat, pour into a bowl, cover, and refrigerate for at least two hours.

Step 5

Preheat oven to 400° F.

Step 6

Roll out the bottom crust to fit an 8-inch pie pan (see notes below for larger pie pans).

Step 7

Pour chilled filling into crust and level the top.

Step 8

Roll out top crust a few inches larger than pie pan. Cut out holes using large round pastry tip (if desired) or leave solid. Carefully transfer crust to top of pie and trim edges to fit pan. Fold excess bottom crust up and over top crust and crimp edges to seal.

Step 9

Cut out slits in top of pie (if you didn't cut out holes), brush with egg wash, and sprinkle with turbinado sugar or sparkling sugar. Place on parchment or foil-lined rimmed baking sheet to catch any drips.

Step 10

Bake pie at 400° F for 15 minutes. Reduce temperature to 350° F and shield edges with pie crust shield or foil, and bake for another 45-50 minutes, or until cherry filling is bubbling.

Step 11

Remove from oven and allow to cool completely before serving.