Difficulty: Moderate
Bake time: 45-60 minutes
Preparation time: 45 minutes (including chilling time)

1. Preheat oven to 350 degrees. Add the flour and salt to a large bowl and give a quick mix to combine. Add the cubed butter and toss to coat with flour. Using your fingers or a pastry blender, cut the butter into the flour till you have pea-size pieces. Mix in just enough ice water to bring the dough together. Divide the dough in two roughly equal pieces, wrap with plastic, and refrigerate for at least 30 minutes.
2. On a floured work surface, roll each dough into a rough circle, about ¼˝-thick. Carefully transfer one dough round to pie pan. The dough should overhang the pie tin by about 1-inch. Add the jar of Sour Cherry Pie Filling to the dough, using a spatula to get every bit.
3. Brush the overhanging dough with the egg, then lay the second round over top. Trim the excess dough, then using a fork or your fingers, crimp the dough together. Using a sharp knife, cut four or five steam vents in the top of the pie. Brush the top crust with the remaining egg wash, then sprinkle with coarse sugar if desired. 
4. Place the pie on a parchment-lined cookie tray. Bake at 350 degrees till the crust is golden and the filling is bubbling up from the steam vents, 45 minutes to an hour. Remove from the oven and let cool for a few hours before serving.

For a Star-Topped Cherry Pie: Create star pattern with the second dough round by cutting star shapes with a cookie cutter and arranging over the top of the pie filling. If desired, brush stars with egg wash and sprinkle with coarse sugar. Trim bottom crust excess to a ½-inch overhang. Crimp the edge, making sure pie crust is flush with outer edge of pie pan. Bake as directed above.

For a Lattice-Topped Cherry Pie: Create a lattice top crust by cutting twelve ½˝ strips using the second dough round. Arrange half the strips evenly over the top of the pie. Weave the remaining dough strips through at a 90° angle. Trim the dough to a ½-inch overhang, then fold over so the dough is flush with the lip of the pie tin, and crimp together. Brush the crust with egg wash and sprinkle with coarse sugar, then bake as directed above.