Wash the cherries and remove their stones.
Once pitted, put the cherries in a bowl and add the sugar. Mix well and allow the fruit to macerate for 8-12 hours in the refrigerator so that it releases all its juice.
Add the seeds from the vanilla pod and the cornstarch to the macerated fruit. Stir well to combine. Set aside.
Prepare the pastry for the base of the pie. Add Goya light flavor olive oil to the flour, sugar and a pinch of salt. Mix until the ingredients are combined.
Add the water and the lemon juice and continue mixing until obtaining a loose, uniform dough.
With your hands, compress the dough, forming two portions – one larger for the base, and another for the lattice top.
Wrap each portion in plastic wrap and put them in the refrigerator for 1 hour.
Next, put the dough for the base of the pie between two sheets of baking paper, to work with it without it sticking to the work surface or the rolling pin. Roll out the dough until it is ¼ inch thick.
Place the dough in the pie tin, leaving the baking paper on the bottom of the base so that it does not stick. Fill the pie with the filling and set it aside.
Roll out the second piece of dough in the same way as the first. Once rolled out, cut 8 strips each ½ inch wide.
Place 4 strips on top of the pie in the same direction. Continue with the perpendicular strips, placing each so as to form a lattice with the first 4.
Brush the surface of the pie with beaten egg and bake at 355ºF for 60 minutes, ensuring that the top does not brown too much.
Once the pie is ready, remove it from the oven and leave it to cool, without removing it from the tin, on a wire rack. Once cool, remove from the mold and decorate with preserved cherries.