1-First, if using fresh cherries, pit and halve 1.5 pounds of sour cherries. Combine them with 3/4 cup sugar and 2 tablespoons lemon juice in a saucepan, then cook over medium heat until the juices release, which takes just a few minutes.

2-Next, remove the cherries with a slotted spoon and set them aside in a bowl. Stir 1/3 cup cornstarch into some of the juice until it’s smooth, return it to the heat, and cook until thickened. Pour this sauce over the cherries and let it cool while you work on the crust.

3-For canned cherries, drain the juice into a saucepan, reserving one-third cup in a bowl. Mix 1/3 cup cornstarch into the reserved juice, then heat the main juice with 3/4 cup sugar to boiling. Add the cornstarch mixture and cook for 2-3 minutes until thickened, then stir in 2 tablespoons butter, 2 tablespoons lemon juice, and the cherries. Let everything cool to room temperature.

4-Preheat your oven to 400°F (204°C). Roll out one pie crust to line a 9-inch pie pan, then fill it with the cherry mixture, sprinkling on 1/2 teaspoon cinnamon and adding 2 tablespoons butter if using fresh cherries.

5-Roll out the second crust, cut it into strips for a lattice top or cover the whole thing with steam vents, seal the edges, brush with the beaten egg white, and sprinkle granulated sugar on top. Bake for 40-45 minutes, covering with foil after 25 minutes to avoid over-browning. Let it cool on a wire rack for several hours or refrigerate overnight the total time is about 1 hour and 5 minutes, with 20 minutes prep and 45 minutes cooking.