Heat cherries in a medium saucepan over low heat until they start to soften. Stir in sugar, lemon juice, vanilla and salt. Increase heat and cook a few minutes until juices are released. Add cornstarch and continue to cook until mixture begins to thicken. Remove from heat and let cool 10 minutes.
Line a 9-inch pie pan with pie crust. Flute the edges. Use your fingers to repair any tears in the crust, if needed.
Pour cooled filling into prepared crust. Top with second pie crust or lattice (cut dough into strips and weave them over the top).
Loosely cover pie with aluminum foil to prevent the top from browning too quickly. Place pie on a baking sheet and bake in preheated oven 40 to 50 minutes or until filling is bubbling and crust is baked. Remove foil after 25 minutes to let top brown.
Remove pie from the oven and let cool before slicing.
*TIP: If you can’t find fresh sour cherries, use fresh sweet cherries mixed with ¼ cup fresh lemon juice. Alternatively, fill your crust with 60 ounces of canned gluten-free cherry pie filling. Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.