To Make the Filling:

1. Add cherries, granulated sugar, light brown sugar, Kirsch (if using), mango juice, flour, and fine sea salt to a medium saucepan.  Stir to combine.
2. Place on a stovetop, on medium high heat, until the mixture begins to bubble, stirring frequently to keep from burning. Once the mixture begins to bubble, reduce heat to medium.  Remove from heat once the mixture has reduced by 1/3 and has thickened, and when the cherries are soft but not mushy.
3. Remove the cherries from the heat and pour the Kirsch (if using) over the top of the cherries. Make sure there is nothing (like a microwave or vent hood) directly over the pot.
4. Very carefully light the top of the cherries with a camp lighter or torch. Allow the flame to burn until it dies on its own. Do not stir or agitate during this process. 
5. Immediately place in a heat-proof bowl and set aside until the filling is completely cooled.

To Make the Pie Crust:

1. Add the 352 g all-purpose flour, fine sea salt, and granulated sugar to a large mixing bowl.  Stir with a fork to combine.
2. Add the butter to the flour mixture.  Stir gently to cover the butter with the flour.  Then use a pastry cutter to break the butter into smaller pieces. The butter pieces should be between the size of a pea and the size of a walnut.  The pieces will not be uniform and this is ideal!
3. Pour the 125 g of water evenly over the flour/butter mixture and stir very gently to combine with a fork.  The mixture should be shaggy but combined. If necessary, add water a tablespoon at a time until you get the correct consistency.  You should not need more than about 3 additional tablespoons!
4. Split the pie dough into two equal-ish parts in your mixing bowl. Shape each half into the size of a fat disc and cover each disc with plastic wrap. Place in a refrigerator for at least two hours before rolling out (overnight is best, but it’s workable after two hours).
5. While the dough is in the refrigerator, place your rolling pin in the freezer. To cool your surface, fill a gallon-sized zip top bag with 1/3 ice and 2/3 water and seal shut. Place on the countertop for 30 minutes to an hour to cool the rolling surface underneath your pastry mat.
6. After the two hour refrigeration, flour a generous amount of flour on a pastry mat.  Place one of the thick discs atop the well-floured pastry mat.  Flour the top of the dough disc and also your rolling pin. Test to see if the dough is ready by gently tapping your rolling pin on top of the disc; if the rolling pin makes small indentations, you’re ready to roll. Gently roll to about 14″, or until the dough begin to retract (shrink) (this will be about 1/4” thickness). If the dough breaks when rolling, allow the dough to sit for 2-3 minutes and then try again. Dough often breaks when the butter is still too cold from the refrigerator.
7. Once you’ve reached about 14″, fold the dough in half, then do a letter fold (see photos in the Easy All-Butter Pie Crust photo tutorial). Continue rolling, adding flour as necessary and turning over the pie dough occasionally; don’t worry about over-flouring at this point.
8. After letter folding the dough, roll the dough again to 1/4” thickness.  Repeat this step one more time, for a total of three times.
9. Brush excess flour from the top of the pie dough. Use your rolling pin to place the dough into a 9” or 10” pie plate (see photo tutorial above for how to do this). Place the pie plate in the refrigerator while you roll out the second half of the dough.
10. Roll out the second half of the pie dough, using the same technique as above.
11. Add the filling to the pie plate.
12. Using a pastry brush, brush the rim of the bottom dough with a small amount of water. Add the top crust and press gently to seal. Trim the pie crust to 2” outside of the pie plate, and fold over the crust to seal. If desired, crimp or flute the crust.
13. Place the completed pie in the refrigerator while you warm your oven to a true 375°F, and place an oven rack on the bottom third of the oven. Allow your oven a significant amount of time to reach the proper temperature. I allow my oven to preheat for at least an hour.
14. Place the cherry pie on a half-sheet baking sheet, lined with parchment paper. Brush the exterior of the crust with an egg wash, made of 1 egg and 1 teaspoon of water, scrambled together. Bake at 375°F for 35 minutes. Check the pie at this point to see if the outer edges are browning too quickly; if so, tent the entire pie crust and continue baking for another 25-40 minutes.
15. This pie is complete when the pie filling has domed a bit, and when the filling is bubbling. You can expect this pie to bubble over a bit, so the baking sheet underneath is clutch.
16. Allow the pie to cool on the countertop for at least two hours, then, for best results, place in the fridge overnight.