Enjoy all the Summer harvest with this deliciously sweet cherry pie!
While pastry is chilling, make filling by combining cherries, sugar, salt, and lemon juice in a medium saucepan. Allow to sit for about 10 minutes until the sugar starts to draw out the cherry juices. Bring just to a boil over medium heat then reduce to low. Mix the cornstarch with about 2 tablespoons of water until smooth and add to the pan. Simmer until thickened, about 3 minutes. Stir in vanilla, Kirsch, and coconut oil.
Roll second half of dough just like the first and either cut into strips for a lattice top or leave solid and simply cut slits for venting. Place on top of filling and trim and crimp edges (You can use the extra to make decorative pieces for top. I made cute little flowers!). Brush top with coconut milk and sprinkle with sugar to make it sparkle!