Crisp and flaky pie with a crunchy top filled with sweet, juicy cherries
Let the pie crust come to room temperature. Carefully unroll to prevent cracking or breaking. Place one crust into GoodCook 9 inch pie pan, leaving a little bit of overhang.
In a large bowl, add cherries, sugar, cornstarch, lemon juice and zest, and vanilla. Toss to combine. Pour cherry mixture into prepare pie crust and top with butter pieces. Using the second pie crust, prepare a lattice top. Trim and crimp edges. Refrigerate prepared pie for at least 30 minutes.
Preheat oven to 400°F. In a small bowl, whisk together the egg yolk and whole milk or heavy cream. Brush over the top of the pie. Sprinkle with sparkling sugar. Place on a baking sheet and bake in the oven for 20 minutes. Turn down the heat to 375°F and bake for an additional 30-35 minutes until top is golden brown and filling is bubbly. Remove from oven and let cool completely before serving.