Preheat the oven to 425°F (220°C)
Prepare a 9-inch pie crust and place it in a pie dish
Pit and measure 4 to 5 cups of cherries
In a bowl, mix cherries with 3/4 cup sugar, 2 to 4 tablespoons cornstarch, 1 tablespoon lemon juice, and a pinch of salt
Add 1/2 teaspoon vanilla extract if desired
Pour the filling into the pie crust
Dot the filling with 1 to 2 tablespoons butter
Cover with a top crust or lattice crust
Cut slits in the top crust if using a full crust
Seal and crimp the edges
Brush the top with egg wash if desired
Sprinkle with sugar if desired
Bake for 20 minutes
Reduce oven temperature to 375°F (190°C)
Bake for 30 to 40 minutes more until the crust is golden and the filling is bubbling
Cool completely before slicing
Serve plain or with ice cream