Cut about 1/3 of your pitted cherries in half.

In a pot, combine your whole and half-pitted cherries, lemon juice, sugar, and salt. Cook over medium heat for about 5 minutes until it starts to lightly bubble. Stir gently to prevent burning.

Add cinnamon and cornstarch, mixing until evenly incorporated. Reduce heat and let it simmer for another 3-5 minutes until the mixture thickens and coats the cherries.

Adjust sweetness or acidity to your liking with lemon juice or granulated sugar.

Remove from heat, add butter and vanilla, allowing the butter to melt while mixing it all in.

Let the filling cool slightly before transferring it to a bowl. Cover and refrigerate it for later use.

In a bowl, whisk together flour, sugar, and salt.

Cube the cold butter and incorporate it into the flour using a pastry cutter until you achieve a coarse crumb texture. Alternatively, pulse in a food processor.

Gradually add ice water, mixing gently until the dough comes together. If it’s too crumbly, add ice water a tablespoon at a time—be cautious not to make it sticky.

Divide the dough into two halves and form each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour (or overnight for convenience).

Once chilled, roll out the first disk on a lightly floured surface to fit a 9-inch pie pan. It should be about 13 inches wide.

Roll out the second disk and cut it into 10 strips (five horizontal and five vertical).

Preheat your oven to 425°F (220°C).

Place the bottom crust into the pie pan, allowing it to hang over the edges. Pour in the prepared cherry filling and smooth it out.

Create a lattice pattern on top using the dough strips. Start with five vertical strips, then weave the horizontal ones, lifting every other vertical strip to form a basketweave.

Pinch the edges to seal and create a decorative border.

Bake for 20 minutes, then lower the oven temperature to 375°F (190°C). Continue baking for another 30-40 minutes until the crust is golden brown and the filling is bubbly.