Gather 2 pie crusts, 4 cups pitted cherries, 3/4 cup sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, and 1 tablespoon butter
Preheat the oven to 425°F
Mix the cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a bowl
Place one pie crust into a 9-inch pie dish
Pour the cherry filling into the crust
Dot the filling with small pieces of butter
Cover with the second pie crust or create a lattice top
Trim and crimp the edges
Cut a few small slits in the top crust if using a full crust
Brush the top crust with milk or beaten egg if desired
Sprinkle with sugar if desired
Bake for 20 minutes
Reduce the oven temperature to 375°F
Bake for 30 to 40 minutes more until the crust is golden and the filling is bubbling
Let the pie cool completely before slicing