Roll out one crust; place in a 9" pie plate. Wrap with plastic wrap and chill. Roll out remaining crust 1/8-inch thick. Cut as many one-inch-wide strips as possible to make a lattice; cut any leftover crust into leaf shapes with a cookie cutter. Place lattice strips and leaves on a parchment paper-lined baking sheet; cover with plastic wrap and chill. Combine cherries and juice in a large bowl. Sprinkle with sugar, flour, cornstarch, lime juice and zest. Toss well and pour into pie crust; dot with butter. Weave lattice strips over filling. Arrange leaves in a decorative pattern on lattice. Whisk together egg and cream; brush over lattice and edges of crust. Bake at 400 degrees for about 50 minutes, until crust is golden and juices in center of pie are bubbly. Cool slightly before cutting.
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