Preparation

• Place the cherries in a large bowl. In a small bowl, whisk the granulated sugar and cornstarch. Add the sugar mixture, zest, juice, and vanilla to the cherries, and toss well.Position a rack in the bottom third of the oven and heat the oven to 425°F.
• On a lightly floured surface (or on parchment), roll the unbaked pie dough into a roughly 15×20-inch rectangle slightly larger than the size of the baking sheet. Using a fluted-edge or plain pastry wheel or a knife, cut the dough lengthwise into 3/4-inch-wide strips.
• 将水果倒入烤面包皮中，并散布成均匀的层。
• Arrange 9 strips of dough diagonally at even intervals over the filling, starting with a long strip for the center. Gently fold back every other strip to a little past the center. Choose another long strip of dough, hold it perpendicularto the other strips, and lay it across the center of the pie. Unfold the folded strips so they lie flat on top of the perpendicular
  strip. Now fold back the strips that weren’t folded back last time. Lay a strip of dough about 3/4 inch away from the last one. Unfold the three folded strips. fold back the original strips, set a strip of dough 3/4 inch from the last one, and unfold the strips. Repeat until you reach the corner of the pan. Repeat on the other side with the remaining strips: Fold back alternating strips, lay a strip of dough on top, and unfold. Remember to alternate the strips that are folded back to create a woven effect.
• In a small bowl, whisk the egg and cream. Trim the strips to the edge of the baking sheet. Moisten the underside of each with the egg wash, and crimp the edges with a fork. lightly brush the lattice top with the egg wash, and sprinkle with turbinado sugar.
• Transfer the pie to the oven. Bake until the crust is golden brown and the filling is bubbly, about 45 minutes. Rotate the pie halfway through baking for even browning; tent with foil if the pie is browning too quickly.
• 食用前冷却至少15分钟。