In a large bowl, combine flour, 1 tablespoon of the sugar, 1/2 teaspoon of the salt and cinnamon.

Cut in butter using a pastry cutter or two table knives until butter is the size of small peas.

Stir in 6 tablespoons ice water with a fork just until combined and dough holds together.

Form dough into two (5-inch) discs, cover and chill until cold but not completely firm, about 1 hour.

Preheat the oven to 400°F. On a lightly floured surface, roll out one disc of dough into a 12-inch circle and transfer to a 9-inch pie pan.

In a large bowl, toss together cherries, cornstarch, 1 cup sugar and remaining 1/4 teaspoon salt. Spoon cherry mixture into dough-lined pan and set aside.

On the same lightly floured surface, roll out remaining disc of dough into a 10-inch circle and cut into ½-inch wide strips.

Top cherry mixture in pan with dough strips, weaving them in and out to make a lattice crust and then crimp outside edge of crust. Brush crust all over with milk, sprinkle with remaining 2 tablespoons sugar and arrange on a baking sheet to catch any drips.

Bake, tenting with foil if crust is browning too fast, until bubbly and golden brown, about 1 1/4 hours. Set aside to cool completely before serving.