I combine the dried cherries and water in a saucepan. I let it simmer over medium heat for about 10 minutes until the cherries become plump and juicy.

To the cherries, I add granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, and a pinch of salt. I stir well, then mix in cornstarch to thicken the filling. I let this cook for another 5 minutes, stirring constantly until it becomes glossy and thick. Once done, I let it cool completely.

In a large bowl, I whisk the flour, salt, and sugar. I cut in the cold butter using a pastry cutter until it resembles coarse crumbs. Slowly, I add ice water, one tablespoon at a time, mixing until the dough comes together. I divide the dough in two, shape it into discs, wrap in plastic, and refrigerate for at least 30 minutes.

I roll out one disc of dough on a floured surface and press it into a 9-inch pie dish. I spoon in the cooled cherry filling. Then, I roll out the second disc and lay it over the top or create a lattice pattern. I trim and crimp the edges, brush the top with egg wash, and sprinkle with sugar.

I bake the pie in a preheated oven at 375°F (190°C) for 40–45 minutes until the crust is golden brown and the filling bubbles slightly at the edges.

Once out of the oven, I let the pie cool on a rack for at least 2 hours. This helps the filling set properly.