Roll pie dough into roughly 13 inch rounds, about 1/8 inch thick. Store in refrigerator for 1 hour while prepping other ingredients.

Wash and pit the cherries, peel and grate the ginger, and zest and juice the lemon.

Combine the cherries, ginger, lemon zest, lemon juice, sugar, and 1/4 cup water in a saucepan. Heat the contents over medium-high and bring to a boil. Reduce heat to let simmer for 20 minutes, until mixture thickens. Remove from heat.

(If mixture doesn't become thick enough, whisk together 1 tsp corn starch and 1 tbs in a small bowl. Once combined, pour corn starch mixture into cherries. Stir to incorporate and cook for a minute more.)

(If mixture isn't sweet enough, stir in another 1/4 cup to 1 cup sugar and let cook for about 5 minutes to dissolve completely.)

For a smooth texture, pulse in a blender or food processor. Personally, I like the cherry pieces so I often skip this step.

Let the cherries cool to room temperature while the pastry finishes up it's hour in the refrigerator.

Preheat oven to 375 F.

Use one rolled pastry to form the pie crust. Trim the edges of excess. Slice the other into 1/4 - 1/2 inch strips to use for the lattice top.

Once the cherries have cooled enough, pour the cherry mixture into the pie crust, then form the lattice with the strips. Seal and crimp the edges.

Whisk the egg with 1 tbs water. Brush the egg mixture onto the crust.

To avoid a messy oven, put the pie dish on top of a baking sheet lined with parchment paper. Bake pie until crust is golden brown and the filling bubbles, about 50-60 minutes. If the crust starts to brown too quickly, tent it with foil.

Let cool completely at room temperature on wire rack before serving, at least 3 hours, up to over night.