My advice? Skip the lattice work. In fact, skip the whole crust process. I used to pride myself on my crusts, using flour, ice water and lard to produce a melt- in-in-your-mouth product. It was great, but I now use a Pillsbury roll up crust that is nearly as good and save an hour in preparation. The Dough Boy has won me over because I’ve grown lazy.
Same thing with cherries. No more fresh fruit and 30 minutes pitting them. I buy frozen tart cherries and let them thaw.
I made a cherry pie this weekend using these principles and it wasn’t bad, but I threw in instant tapioca, as most recipes call for, and it was a gummy mistake. The best cherry pie I’ve ever made came about because I had no tapioca on hand and I substituted corn starch and cut way down on the sugar. I’ll see if I can’t recreate that and if so, will publish it here.