Remove the crusts from the freezer to thaw. When ready, roll one smooth and use in the base of a 9" tart pan. Place into the fridge while making the filling.

Toss the frozen cherries with 1/2 cup of sugar and place them into a colander over a large bowl. Let the cherries thaw and drain into the bowl for 45 minutes to an hour. There should be anywhere from 1/4 to 1/2 cups of cherry juice from collected.

Place the drained cherries into a large pan with the lemon juice. Mix up to 1/2 cup of the cherry juice with the cornstarch and the remaining half cup of sugar until no lumps are visible. Add the mixture to the cherries and cook over medium heat stirring gently until the mixture bubbles and thickens.

Pour the pie filling into the prepared chilled pie crust and place it into the fridge to cool.

Take the second pie crust and roll out on a lightly floured surface. Cut parallel strips of the pie crust. Make your lattice top.

Whisk the egg and milk together and brush on the pie crust. Sprinkle on the turbinado sugar and return the pie to the fridge.

Heat the oven to 400F and place the pie on a cookie sheet to catch anything that might over flow.Bake for 35 - 40 minutes, but check the pie half way though to check if the crust is browning too much. Tent if necessary.

Remove and cool completely. Leave it to cool for at least 3 to 4 hours. The pan should no longer be warm to the touch. It's best if you can refrigerate to get a clean slice with minimal oozyness.

Top with vanilla ice cream and enjoy!