Start by separating your cherries and juice.  Use a strainer and reserve the juice. You'll need ½ cup (divided) to prepare the glaze.

Add ¼ cup of reserved juice to a small saucepan.

Add ½ cup sugar to saucepan.  Bring to a simmer over medium high heat.

Meanwhile, prepare a slurry with remaining cherry juice by whisking together ¼ cup cherry juice and 3 tablespoon flour.

While quickly whisking your simmering cherry juice and sugar mixture, add in slurry a little bit at a time until well combined and thickened.

Remove from heat, add in 2 tablespoon butter.

Toss in ⅛ teaspoon salt, 2-3 drops of red food coloring (if desired) and stir until butter is melted and combined.

You should be left with a nice, thick, tart, cherry glaze.

Prepare your pie plate by spraying with non-stick spray. Add one pie crust and fit it to the plate. Using a fork, poke some holes in the bottom of the crust.

Add drained cherries to your pie crust.

Pour prepared glaze on top of cherries.

Smooth the glaze over the top.

Add 2nd pie crust to the top.  You can do this by simply adding the pie crust and crimping the edges, or create a decorative pie top like I've done here.

Prepare an egg wash by whisking one egg and 1 tablespoon water together. Brush over the top of crust.

If desired, sprinkle the crust with sugar.

Bake pie at 450 degrees for 10 minutes. Turn temperature down to 350' and bake for 30 more minutes. As soon as the crust turns a golden color, place strips of foil or pie shield over edges to prevent browning too much before pie has baked. Remove from oven and let cool at least 5 hours. Top with whipped cream or vanilla ice cream, if desired.