To make the crust, process flour, salt, and sugar together in a food processor until combined, about 3 seconds. Add butter and pulse until mixture is sandy and the butter is well-combined, or about ten 1 second pulses. Drizzle in water and pulse, just until absorbed. Turn dough out onto a lightly floured work surface. Divide dough into 2 balls and flatten each into a flat disc; wrap each round in plastic and refrigerate for at least 30 minutes before rolling.

Meanwhile, make the filling by washing and pitting the sour cherries (I use a cherry pitter and trust me, it’s worth every penny). Gently combine all of the remaining ingredients with the cherries, and set aside.

Adjust oven rack to center position and heat oven to 450 degrees F. Place a rimmed cookie sheet into oven for preheating (this helps to crisp the bottom crust before the fruit juices penetrate). Remove one dough round from the refrigerator and roll on a on a lightly floured surface or a large piece of parchment paper into a 13-inch circle. Gently fold dough in quarters, then place dough point in center of a deep dish pie pan. Unfold dough and gently press into the sides of the pan leaving the overhanging dough in tact. Freeze the shell while while you prepare the top crust, at least 20 minutes.

Roll out other dough round and cut into strips. Turn fruit mixture into chilled pie shell and mound slightly in center. Weave lattice over filling. Flute edges or press with fork tines to seal. At this point you can also brush the lattice with egg whites and sprinkle with sugar.

Place pie in oven onto preheated cookie sheet. Bake for 10 minutes at 450 degrees, and then turn down to 350 and cook for an additional 35 - 40 minutes until lattice is just golden, and the filling is bubbling. Allow pie to cool for at least 3 hours before serving.