Preheat the oven to 425°. Grease a deep pie pan and set aside.
Cut the dough in half. Flour a flat surface and place one ball of dough down. Roll it out until it is around 13 inches wide. Place into the pan and lightly press down into the corners. There will be extra dough along the edges. Using a butter knife, cut off the excess dough
In a large bowl add the cherries and stir in the lemon juice. In a small bowl add the sugar, corn starch, and cinnamon. Stir until combined. Pour over the cherries. Stir together until all the dry ingredients have melted into the cherry juice. Add the cherry mixture to the pie dish. Spread the cherries evenly. Set aside.
Using the same floured surface roll out the second ball of dough until it's around 13" wide. Using a pastry cutter or pizza cutter cut the dough into ¾ inch strips. Lay strips vertically ¾ apart. Take a strip and weave it horizontally lifting the vertical strips to create a basket weave. Repeat this until the entire pie is covered and a lattice is formed. Cut off the extra length on the strips.
Take the remaining dough and roll it into a ball. Roll it back out and cut into ¾ inch strips. Using 3 strips, braid the dough to form the braided crust. You may have to do a couple of braids if your strips aren't long enough. Place the braided crust along the edge of the pie pan. Brush lightly with egg wash and sprinkle with coarse sugar.
Bake the pie for 30 minutes at 425°. Watch the edges. If they begin to get too dark remove the pie and tent aluminium foil around the edges. Reduce the oven heat to 350° and bake for an additional 35 minutes until the crust is a golden brown and the cherry juice is bubbling up. Remove from the oven and let cool at least 15 minutes before serving.
