Sour Cherry Pie with Jarred or Canned Cherries

Prepare crust in advance and divide into two disks. Make sure the dough has time to rest before assembling the pie.Position rack in lower third of oven and preheat to 425°F.Drain the cherries and reserve 1/2 cup of the juice.Stir together the cornstarch, salt, cherries, sugar, lemon juice, reserved cherry juice, and vanilla extract.Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch pie dish. Trim dough overhang to 1/2 inch. If using egg white, paint the crust with the egg white to “seal” it.Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. (You can also just roll into a round and use this to top the pie if you don’t want to make a lattice crust).Transfer filling to dough-lined dish, mounding slightly in center.Arrange dough strips over filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. (If not using a lattice crust, slash the top decoratively to allow steam to escape while baking). Sprinkle the top crust with sugar.Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer.Transfer pie to rack and cool completely.