2 Pre-made refrigerated pie crust doughs

~4 cups cherries, fresh or frozen

1/2 cup granulated sugar

3 tablespoons cornstarch

1/4 teaspoon salt

3 tablespoons cherry liqueur or cherry flavored brandy (optional)

1-2 tablespoons butter
1 whole egg

All-purpose Flour

Raw sugar

Directions:
1. Mix the cherries, sugar, cornstarch and salt in a medium-size saucepan and cook over medium heat until cherries thaw (if frozen) and the cornstarch and sugar dissolve. Reduce heat to medium-low, stirring occasionally to keep cherries from burning, and cook until the mixture thickens slightly. (Total cooking time should be about 20 minutes.) Add liqueur if available, stir and remove from heat. Let cool to room temperature.

2. Pre-heat oven to 425 degrees Fahrenheit. Evenly oil the pie tin and roll out the pie dough in the tin. Dust flour across the dough. Roll the edge of the crust under the dough to keep all of the excess contained and to bulk up the crust. 

3. Poke holes with the fork in the dough, all along the bottom and sides of the pie tin. This prevents bubbles.

6. Remove from the refrigerator and use the second pie crust as the cover. Crisscross with horizontal strips or use whatever design you prefer. Use any excess dough to patch the crust and make a second layer over it. Take a fork and crust, leaving indents similar to what is seen in the picture.