I used a recipe from joyofbaking.com, which I made some adjustments to. (See the recipe here: http://www.joyofbaking.com/CherryPie.html).
Pate Brisee: 2 1/2 cups all purpose flour
1 tsp salt
1 cup unsalted butter, chilled and cut into 1 inch pieces
1/3 to 1/2 cup ice water
For the dough, mix the flour and salt together. Mix in the butter using your hands, until the butter resembles a pea-like consistency. Add water and mix gently until the dough has just come together. Split the dough in two. Roll out the bottom and fit into pie plate, then place in fridge to chill until filling is made. Roll out the top and cut into long strips to make a lattice topping.
4 cups pitted fresh cherries
3/4 cup white sugar
2 1/2 tbsp cornstarch
1/8 tsp salt
1/2 tsp pure vanilla extract
2 tbsp unsalted butter
Once cherries have been washed, stemmed and pitted, mix in a bowl with the sugar and cornstarch. Add the salt and vanilla extract. Place in chilled pie plate and add dabs of butter overtop filling before weaving lattice dough overtop.
Brush with beat egg yolk and sprinkle with white sugar. Bake for 15 minutes at 425 degrees C, then lower to 350 degrees C and bake for another 30 minutes, or until crust is golden brown and the fruit filling is bubbling.