1. Preheat the Oven 

– Preheat your oven to 375°F (190°C). This ensures that the pie bakes evenly and the crust becomes golden and crispy.

2. Prepare the Pie Crust

– Unroll one of the refrigerated pie crusts and gently fit it into a 9-inch pie pan. Press the dough along the edges of the pan and trim any excess dough.

– Place the pie crust in the fridge while you prepare the filling to keep it cold and prevent it from shrinking during baking.

3. Prepare the Cherry Filling

– In a large mixing bowl, combine the canned cherry pie filling, lemon juice, vanilla extract, and cornstarch (if using). Stir gently until all ingredients are well mixed.

– The cornstarch will help thicken the filling as it bakes, creating a nice consistency.

4. Fill the Pie 

– Pour the cherry filling mixture into the prepared pie crust, spreading it evenly.

– Dot the top of the filling with small pieces of butter. This will melt as the pie bakes, adding richness and flavor.

5. Add the Top Crust

– Unroll the second pie crust and place it over the cherry filling.

– Trim any excess dough, leaving about 1 inch of dough around the edges.

– Pinch the edges of the two pie crusts together to seal, and then crimp the edges with a fork for a decorative touch.

– Use a knife to cut a few slits in the top crust to allow steam to escape while baking.

6. Brush with Egg Wash

– Beat the egg in a small bowl and brush it over the top crust. This will give the pie a golden, glossy finish.

– Sprinkle the top of the crust with a tablespoon of sugar for extra sweetness and crunch.

7. Bake the Pie

– Place the pie on the middle rack of your preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

8. Cool and Serve

– Remove the pie from the oven and let it cool on a wire rack for at least 1 hour to allow the filling to set.

– Serve warm or at room temperature, topped with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.