Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14" round. Wrap dough around rolling pin, unroll over a 9 inch pie plate. Gently fit fit into bottom and sides of plate. Do not stretch. Using kitchen shears, trim dough to a 1 inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice, toss until cherries are coated. Pour into prepared bottom crust.
On a floured piece of parchment paper, roll second disk of dough to a 14" round. Cut into eight 1 1/2 inch wide strips, discard the shortest two. Weave strips over filling to form a lattice. Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust, press to seal. Crimp with a fork all around the edge.
Using a pastry brush, lightly brush lattice with an egg wash, and sprinkle with turbinado sugar.
Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes . wrap aluminum foil around crust at 40 minutes to prevent burning. Transfer pie to a wire rack and let cool to room temperature at least 3 hours.