Make the filling: Preheat oven to 375 degrees. Toss
together the cherries, sugar, cornstarch, and vanilla in a
Make the crust: Roll out 1 disk pate brisee to a 1/8-inch
thickness on a lightly floured surface. Fit dough into a
9-inch pie plate. Pour in filling; dot with butter.
Refrigerate while making top crust.
Roll remaining disk pate brisee to a 1/8-inch thickness on
a lightly floured surface. Cut out 4 to 5 holes using a
3/4-inch round cookie cutter or pastry tip. Place on top
Trim bottom and top crusts to a 1-inch overhang using
kitchen shears and press together to seal around edges.
Fold edges under; crimp as desired. Freeze for 20 minutes.
Brush crust with egg wash. Bake pie on a foil-lined rimmed
baking sheet set on the middle rack, until pie is bubbling
in center and crust is golden, 1 1/2 to 1 3/4 hours.
Transfer pie to a wire rack and let cool before serving.